Chicken Artichoke Lasagna

• 10 uncooked lasagna noodles
• 1 (16 ounce) jarwhite alfredo sauce
• 14 cup milk
• 1 12 teaspoons dried oregano leaves
• 3 cups coarsley chopped cooked chicken
• 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
• 12 cup chopped red bell pepper
• 14 cup finely chopped onion
• 1 garlic clove, pressed
• 3 cups shredded mozzarella cheese
• 1 (4 ounce) packagecrumbled feta cheese
• 2 cups packed fresh baby spinach leaves (about 4 ounces)

1. Preheat oven to 375 degrees and cook noodles in stockpot according to package directions.
2. In small bowl, combine Alfredo sauce, milk, oregano and whisk until blended then set aside.
3. Coarsely chop chicken, artichokes, bell pepper and onion and place in large bowl then press garlic over bowl.
4. Add mozzarella and feta cheeses and mix well.
5. To assemble lasagna, spread 2/3 cup of Alfredo sauce mixture over
6. bottom of rectangular pan and top with half of the noodles, overlapping to fit.
7. Layer half of the spinach leaves over noodles and top with half of the chicken mixture.
8. Repeat layers, starting with half of the remaining sauce.
9. After layering, pour remaining sauce over top of lasagna.
10. Cover with aluminum foil and bake 45 minutes.
11. Remove foil and continue baking 10-15 minutes or until bubbly.
12. Remove from oven and let stand 15 minutes for easier serving.
13. To prepare up to one day in advance, cover with aluminum foil and refrigerate.
14. When ready to bake, remove from refrigerator while
15. preheating oven and increase covered baking time to 55 minutes.

lasagna noodles, jarwhite alfredo sauce, milk, oregano, coarsley, water, red bell pepper, onion, garlic, mozzarella cheese, feta cheese, baby spinach

Taken from www.food.com/recipe/chicken-artichoke-lasagna-385644 (may not work)