Shelly's Recipe

CHICKEN LASAGNO ALFREDO

Category: Pasta - Baked

10 lasagna noodles, cooked al dente, drained
1 (16 oz) jar alfredo sauce
1/4 cup milk
1 1/2 tsp dried oregano leaves
3 cups coarsely chopped cooked chicken
1 (14 oz) can artichokes hearts in water, drained and chopped
1/4 cup chopped red bell pepper
1/2 cup finely chopped onion
1 clove garlic, minced
3 cups shredded Italian blend cheese or mozzarella cheese
1 (4 oz) pkg feta cheese, crumbled
2 cups packed baby spinach leaves, about 4 oz

Preheat oven to 375. While pasta is cooking, combine sauce, milk and oregano; blend well and set aside. Combine next 7 ingredients in another bowl.

In a large baking pan, start layering as follows: noodles, spinach leaves, half chicken mixture and some sauce. Repeat layers ending with sauce. Cover with foil and bake for 45 minutes. Carefully remove foil and continue baking for 10-15 minutes. Remove from oven and let rest before cutting and serving.