Chicken Lagasne

• 1 (16 oz.) jar Alfredo sauce
• Lasagna noodles, cooked (enough for two layers)
• 1/4 c. milk
• 1 1/2 tsp. dried oregano leaves
• 3 c. chopped, cooked chicken (may use rotisserie chicken)
• 1 can (14 oz.) artichoke hearts, in water, drained and chopped
• 1/2 c. chopped red bell pepper
• small onion chopped
• 1 clove garlic, pressed (or minced equivalent)
• 12 oz. (3 c.) shredded Mozzarella cheese

1. Preheat oven to 375 degrees.
2. Mix together Alfredo sauce, milk and oregano.
3. Mix together chopped chicken, artichoke hearts, bell pepper, onion, garlic and mozzarella cheese.
4. Spread thin layer of Alfredo sauce on bottom of 9x13 pan.
5. Spread one layer of lasagna noodles over this.
6. Top with half of chicken mixture.
7. Repeat layers, starting with half of remaining sauce.
8. After layering, pour remaining sauce over top of lasagna.
9. Cover pan with aluminum foil and bake for 45 minutes.
10. Remove foil and continue baking an additional 15 minutes or until bubbly on top.
11. Allow to sit for 15 minutes before serving.

alfredo sauce, lasagna noodles, milk, oregano, chicken, hearts, red bell pepper, onion, clove garlic, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101044 (may not work)