Slow-Cooker Chicken Lasagna Florentine

(Makes 4-6 servings)

1 (10 oz.) package frozen chopped spinach, thawed

1 (9 oz.) package frozen diced cooked chicken
2 (10- ¾ oz.) cans cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 cup freshly grated Parmesan cheese
1 cup milk
1/3 cup chopped onion
1/3 cup mayonnaise
½ teaspoon salt
¼ teaspoon ground nutmeg

9 lasagna noodles, uncooked
3 cups (12 oz.) shredded mozzarella cheese

1. Press spinach between layers of paper towels to remove excess moisture.

2. Combine spinach, chicken, and next 8 ingredients in a large bowl; stir mixture well.

3. Place 3 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker, breaking noodles in half as necessary to fit in slow cooker. Spread one third of the chicken mixture over noodles; sprinkle with 1 cup mozzarella cheese. Layer with 3 more noodles, half of remaining chicken mixture, and 1 cup cheese. Layer remaining noodles and chicken mixture over cheese; sprinkle with remaining 1 cup cheese.

4. Cover and cook on HIGH setting for 1 hour. Reduce heat to LOW, and cook 5 more hours. (I didn't put it on high for that long and it doesn't take 5 hours to cook if you are using a Nesco.)