2  cups chopped cooked chicken

1  (10 3/4-ounce) can cream of mushroom soup, undiluted

1  (10-ounce) package frozen chopped spinach, thawed and well drained

2  cups (8 ounces) shredded Cheddar cheese

1  (6-ounce) jar sliced mushrooms, drained

1/4  teaspoon pepper

1  cup sour cream

6  lasagna noodles, cooked and drained

1  cup grated Parmesan cheese

3/4  cup to 1 cup chopped pecans

Stir together chicken and next 6 ingredients.

Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.

Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.

 6  Servings