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1
Preheat oven to 375u00b0F.
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2
In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
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3
Spray cooking oil spray into bottom of deep lasagna pan.
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4
Pour all of the chicken broth into the lasagna pan.
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5
Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
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6
Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
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7
Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
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8
Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
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9
Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
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10
Cover dish with foil and bake at 375 degrees for 60 minutes.
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11
Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
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12
Let dish stand for 10 minutes before cutting.
