In a large mix bowl, combine soup, spinach, chicken and sour cream.
Stir in the milk and onion, mixing well. Add parmesan cheese, salt,
pepper and nutmeg until well blended.
Place 3 lasagna noodles in the bottom of the crock pot. Pour 1/3 of
the spinach mixture onto the noodles. Add 1/3 of the mozzarella
cheese. Continue with 2 more layers.
Cook covered on high for 60 minutes. After 60 minutes, reduce heat
to low and cook for 5 hours.
Originally Submitted
7/17/2011
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