Mix first 12 ingredients in a large bowl.
Put a layer of 3 cooked noodles in the bottom of a greased freezer safe lasagna pan.
Spread half of the chicken mixture over the noodles.
Place another layer of 3 noodles on top and spread with remaining chicken mixture.
Sprinkle with parmesan cheese then top with pecans and cover tightly with heavy duty foil.
Freeze for up to 2 months.
*To Serve: Thaw overnight in refrigerator and bake uncovered at 375 for 1 hour until cooked through.