Tasty Chicken, Spinach, Mushroom Lasagna

TASTY CHICKEN, SPINACH, MUSHROOM LASAGNA
3 c. chicken stock
1 ½ lbs. skinless, boneless chicken thighs, trimmed fat
Olive oil
2 c. chopped onion
3 T. minced garlic
Kosher salt
1 t. chopped fresh thyme
1 t. crushed red pepper flakes
1 (8-oz.) carton sliced mushrooms
3 (6-oz.) pkgs. fresh spinach
PAM
1 ½ c. milk
½ c. flour
¼ t. ground nutmeg
½ c. grated fresh Parmigiano-Reggiano cheese
12 no-boil noodles
1 ½ c. shredded mozzarella cheese

1. Bring stock to boil in large saucepan over medium-high heat.
2. Add chicken, reduce heat and simmer for 20 minutes or until done.
3. Remove chicken from pan, reserve stock.
4. When chicken cool enough to handle, shred with two forks.
5. Heat large skillet over medium-high heat. Drizzle oil to cover bottom.
6. Add onion, garlic, salt, thyme, red pepper flakes and mushrooms. Saute 8-10 minutes.
7. Stir in spinach (one pack at a time), cooking 2 minutes after each addition.
8. Remove from heat and stir in chicken into wilted spinach.
9. Preheat oven 375.
10. Spray 2 (8”) square baking dishes with PAM.
11. Combine milk, flour and nutmeg, stirring with a whisk until smooth.
12. Bring reserved stock to a boil. Gradually add milk mixture to stock mixture, stirring constantly with a whisk.
13. Stir in salt and pepper to taste. Cook 5 minutes or until thickened, stirring occasionally.
14. Remove pan from heat. Stir in Parmigiano.
15. Pour ½ c. of the cheese mixture into bottom of each baking dish.
16. Top each with 2 noodles, 1 ½ c. chicken mixture, ¾ c. sauce and ¼ c. mozzarella. Make sure noodles are covered with sauce.
17. Repeat layers once with noodles, chicken mixture and sauce.
18. Top dishes evenly with remaining 4 noodles, remaining sauce and mozzarella.
19. Cover dishes tightly with foil coated with PAM. Bake for 25 minutes.
20. Uncover and bake for another 10-15 minutes or until browned and bubbly. Let stand 5 minutes before serving.
    *To freeze: Cool pan completely. Cover with foil. Thaw overnight in refrigerator. Keep covered and bake at 375 for 25 minutes and then uncover and bake another 5 minutes.