Chicken Spinach Lasagna Casserole

Jan made this fantastic chicken concoction this weekend in South Georgia.  It's originally a Trisha Yearwood recipe that Jan has altered and doctored to make her own.  Have fun with this scrumptious recipe:

1 (10 oz) package frozen spinach, thawed and drained 

2 cups cooked chicken, shredded

2 cups grated cheddar cheese

1/3 cup chopped onion

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 small jar sliced mushrooms, drained

1/3 c. mayonnaise

1 lb. egg noodles, cooked

1 c. grated Parmesan cheese

1 c. chopped pecans

Preheat oven to 350 degrees.  In a large bowl, combine spinach, chicken, cheddar cheese, onion, salt, pepper, soy sauce, soup, sour cream, mushrooms, and mayonnaise.  Spray a 9 x 13 pyrex.  Dump in drained egg noodles in bottom of the pan. Add in mixture over top.  Parmesan cheese on top.  Bake for 30 minutes.  Add pecans to the top of the casserole.  Cook another ten minutes.  Enjoy!!