Chicken Lasagna Florentine

2 10 3/4 ounce cans condensed reduced fat cream of chicken soup undiluted
1 10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
1 9 ounce package frozen diced cooked chicken
1 8 ounce carton reduced fat sour cream
1 cup 1% low fat milk
1/2 cup grated Parmesan cheese
1/3 cup chopped onion
1/3 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
9 uncooked lasagna noodles
cooking spray
1 cup shredded part skim mozzarella cheese

Combine first 10 ingredients in a large bowl. Place 3 uncooked lasagna noodles in bottom of a 5 quart electric slow cooker coated with cooking spray, breaking noodles in half as necessary to fit slow cooker. Spread 1/3 of spinach mixture over noodles, sprinkle with 1/3 cup mozzarella cheese. Layer 3 more noodles, half of remaining spinach mixture and 1/3 cup mozzarella cheese. Top with remaining noodles and spinach mixture; sprinkle with remaining 1/3 cup mozzarella cheese. Cover with lid; cook on high heat setting 1 hour. Reduce to low heat setting and cook 5 hours or until pasta is done. 8 servings.