Chicken Alfredo Lasagna

Chicken Alfredo Lasagna (original recipe)
Katie (Katiedid) from Pampered Chef
10 uncooked lasagna noodles
1 (16 oz) jar white Alfredo pasta sauce
1/4 c milk
1 1/2 tsp dried oregano
3 c coarsely chopped chicken
1 (14 oz) can artichoke hearts in water, drained and chopped
1/2 c chopped red bell pepper
1/4 c finely chopped onion
1 garlic clove, pressed
3 c (12 oz) shredded mozzarella cheese
1 (4 oz) pkg crumbled feta cheese (sub Italian blend)
2 c (4 oz) packed fresh baby spinach leaves

1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.

2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.

3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.

4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.