Chicken Lasagna

2 cans (10-3/4 oz each) condensed cream of chicken soup
2 cups milk
1 egg
15 oz ricotta cheese
8 uncooked lasagna noodles
10 oz frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken
2 cups shredded Cheddar cheese

1. Mix soup and milk until smooth. Set aside.
2. Mix egg and ricotta. Set aside.
3. Spread 1 cup soup mixture in a 3 quart shallow baking dish.
Top with 4 uncooked lasagna noodles, ricotta mixture, spinach, chicken,
1 cup cheddar cheese and 1 cup soup mixture.
Top with remaining 4 uncooked lasagna noodles and remaining soup mixure. Cover.
4. Bake at 375° for 1 hour. Uncover and top with remaining Cheddar cheese.
5. Let stand 5 minutes. Enjoy!