Stew chicken, remove from bones and cut into small pieces. Cook together 1 can cream of mushroom soup and 1 (8 ounce) cream cheese over low heat until thoroughly mixed. Combine with chicken 2 packages frozen and thawed chopped spinach and 1 pound sliced mushrooms. Cook lasagne noodles according to directions. Layer with Monterey Jack and Cheddar cheese. Cover with puree or tomato and chives.