White Lasagna

I was looking to make dinner one afternoon and had a bunch of mix-matched items that really didn't go together in the traditional sense. I started to think about what would make the most sense and would make the most food so I put together this "white" lasagna.

Ingredients
I package oven ready lasagna noodles
1 8 oz container softened cream cheese
1 regular can cream of mushroom soup
1 5 0z container of fresh spinach or 1 small package of frozen spinach thawed and drained.
1 can (12.5 oz) chicken breast chunks chopped into small pieces
1 small carton of sliced mushrooms
2 cups shredded mozzarella cheese
*1/8 tsp oregano
1/4 tsp garlic powder
1/2 tsp pepper
*small pinch of crushed red pepper flake

*Oregano is a very strong flavor. If you don't like it, just omit it. It won't make this dish any less tasty!!!
* I like a tiny hint of heat in everything I eat. If you don't, omit it.

Pre-heat oven to 425. In a large bowl, combine cream cheese, soup, spinach (fresh will wilt in the oven), chicken, mushrooms and one cup of the cheese. Mix together and add spices. Take a small amount of the mixture, about 1/4 cup and spread on the bottom of a casserole dish. Make one layer of noodles being sure to cover to edge. Spread enough mixture on top of these noodles so that they are covered but not "caked" with mixture. Repeat ending with mixture. Layer amount will depend on size of dish. Cover with remaining cup of cheese and cover with foil. Bake at 425 for about 60 minutes. During the last 5-10 minutes, remove foil so the cheese can bubble and brown.