Chicken Lasagna Alfredo

Serves: 12
Prep Time: 15-20 min.
Cook Time: 60 min.

Ingredients:
10 uncooked lasagna noodles
1 jar white alfredo sauce
1/4 cup milk
1 & 1/2 tsp. dried oregano
3 cups coarsly chopped cooked chicken
3 cups shredded mozerella cheese
1 can artichoke hearts in water, drained and chopped
4 oz. crumbled feta cheese
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed
2 cups packed fresh baby spinach leaves

Preparation:
Preheat oven to 375 degrees. Cook noodles as directed; drain and set aside. In medium bowl, whisk together Alfredo sauce, milk and oregano until blended. In a large bowl, combine chicken, mozerella cheese, artichokes, feta cheese, bell pepper, onion and garlic; mix well. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over the bottom of a 9 x 13 pan. Top with half of the noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna. Cover pan with aluminum foil; bake 45 minutes. Remove foil; bake, uncovered, 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes before serving. Enjoy!