Chicken Florentine Lasagna

6 Lasagna Noodles, cooked, set aside
1 10 Oz. Frozen Spinach, thawed, drained, pat dry
2 Cups Cooked Chopped Chicken
2 Cups (8 Oz.) Shredded Cheddar Cheese
1/3 Cup Finely Chopped Onion
1/4 -1/2 teas. Watkins Nutmeg
1 Tbsp. Cornstarch
1/2 teas. Salt
1/4 teas. Watkins Black Pepper
1 Tbsp. Watkins Spicy Garlic Soy Sauce
1 1/2 Cups Prepared Watkins Mushroom Soup Base
1 4.5 Oz. Can Sliced Mushrooms, drained or use Fresh Mush Rooms
1/3 Cup Mayonnaise
8 Oz. Sour Cream
1 Cup (4 Oz.) Fresh Grated Parmesan Cheese

Mix chicken, spinach and next 11 ingredients together. In a 11X7 greased pan layer as follows:

2 noodles
1/2 chicken mix
2 noodles
1/2 chicken mix
2 noodles
sprinkle Parmesan cheese
pecan topping

Bake at 350 degrees for 55-60 minutes. Let stand for 15 minutes before serving.

Pecan Topping:
2 Tbsp. Butter
1 Cup Chopped Pecans
Sauté for 3 minutes. Cool. Sprinkle over lasagna dish.

Serve with garlic bread and green salad.

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