This one is for Sabrina....

Chicken Lasagna Alfredo

10 uncooked lasagna noodles (I prefer the Barilla brand)
2 jars of Alfredo sauce ( I prefer Classico Roasted Garlic)
1/4 c milk
1 1/2 tsp dried oregano leaves
4 c coarsely chopped cooked chicken (I use chicken breasts)
14-16 oz jar of artichoke hearts, drained and chopped
1/2 c chopped red bell pepper
1/4 c finely chopped onion
2 garlic cloves pressed
16 oz grated mozzarella cheese...I usually add 3/4 to 1 c of cheddar too
4-6 oz of feta cheese
4 oz baby spinach leaves, rinsed

Preheat oven to 375
Mix together alfredo sauce, milk and oregano, whisking until blended; set aside.
In a large bowl, mix together chicken, artichokes,bell pepper and onion. Press garlic over the mixture using a garlic press. Reserving a cup or so of the grated cheese, add grated cheese and feta and mix well.
Spread 2/3 c of alfredo sauce mixture in the bottom of a 9x13 pan. Top with half the noodles, overlapping them to fit. Layer with half of the spinach leaves over the noodles; then half of the chicken mixture. Repeat starting with half of the remaining alfredo sauce. After layering pour remaining alfredo sauce over and then sprinkle with reserved cheese.
Cover with aluminum foil and bake 45 minutes.
Remove foil and continue baking for 10-15 minutes or until bubbly. Let stand 15 minutes and serve.

12 servings