2 cups shredded mozzarella cheese, divided

2 cans (10 3/4 oz each) cream of mushroom soup

1 1/2 cups milk

1 pkg. (10 oz) frozen chopped spinach, thawed, drained, and squeezed to remove water

1 egg

2 cups ricotta cheese

12 lasagna noodles, cooked and drained

2 to 3 cups diced, cooked chicken

Parmesan cheese

Reserve 1/2 cup of Mozzarella for topping.

In medium bowl, combine soup and milk; set aside.

In another medium bowl, combine spinach, egg and ricotta; mix well.

In bottom of 13x9 baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 noodles, remaining ricotta mixture, remaining chicken, and another 3/4 cup mozzarella, and half of remaining soup mixture. Top with remaining soup mixture, reserved 1/2 cup mozzarella, and a generous sprinkling of Parmesan.

Bake at 350 degrees for 40 min or until hot and bubbly. Let stand 15 minutes before cutting.