Crockpot Chicken Lasagna

I can't remember if I posted this before or not, but here it is anyway!

I got this recipe from my Katherine Patrick who I *think* got it from Southern Living's Quick & Easy Weeknight Cookbook.

2 cans cream of chicken soup
1 (10 oz.) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 (9 oz.) pkg frozen diced cooked chicken (or 2 cooked chicken breasts, chopped--rotisserie chicken works great too)
1 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped onion
9 uncooked lasagna noodles
2 cups shredded mozzarella

Combine first 7 ingredients (everything but noodles and mozzarella) in large bowl. Place 3 uncooked noodles in crockpot coakted with cooking spray, breaking noodles in half. Spread 1/2 of the mixtrue over it, sprinkle with 2/3 cup mozzarella. Layer 3 more nooldes, mix and cheese two more times. Top with cheese. Cover and cook on high 1 hour, reduce to low and cook 4 hours, or until pasta is done. Watch it closely, sometimes mine will start to get overdone.

**It is VERY important to get as much moisture out of the spinach as possible or else the dish has a bitter taste. After draining it, I squeeze it in a bunch of paper towels and it does the trick.