1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (9 oz.) pkg. frozen diced cooked chicken
2 (10 3/4 oz.) cans cream of chicken soup (undiluted)
1 (8 oz.) carton sour cream
1 c. freshly grated Parmesan cheese
1 c. milk
1/3 c. mayonnaise
9 lasagna noodles (uncooked)
3 c. shredded Mozzarella cheese
1/3 c. chopped onion
1/2 tsp. salt

Press spinach between layers of paper towels to remove excess moisture. Combine spinach, chicken, soup, sour cream, Parmesan cheese, milk, onion, mayo and salt in large bowl; stir mixture well. Place 3 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker. Spread 1/3 of chicken mixture over noodles; sprinkle with 1 cup Mozzarella cheese. Layer with 3 more noodles, 1/2 chicken mixture and 1 cup cheese. Layer remaining ingredients as above. Cover and cook on high setting one hour. Reduce heat to low and cook 5 more hours.