1    (10 oz) package frozen spinach, thawed and drained (or fresh or canned)
2    cups cooked chicken, shredded - or canned chicken
2    cups grated cheddar cheese
1/3    cup chopped onion
1    Tbsp. cornstarch
1/2    tsp salt
1/4    tsp black pepper
1    Tbsp. soy sauce
1    (10 oz) can cream of mushroom soup
1    cup sour cream
1    (4 1/2 oz) jar sliced mushrooms, drained
1/3    cup mayonnaise
6    lasagna noodles, cooked - or no boil lasagna noodles
1    cup grated Parmesan cheese
1    cup chopped pecans

1.    Preheat oven to 350 Degrees F.
2.    In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms, and mayonnaise. Put a layer of noodles in the bottom of a greased (9x13x2-inch) lasagna pan. Spread half of the spinach over noodles. Place another layer of noodles on top and cover with the remaining spinach mixture. Sprinkle Parmesan cheese, then pecans on top, and bake for 1 hour. Serves 12