Chicken Alfredo Lasagna

The last time I went to visit my friends in Montana, Laura made a wonderful Chicken Alfredo Lasagna. Rather than doing the easy thing and asking her for the recipe, I scoured the internet and found the same recipe (I think!). The source of the recipe I found says that the original recipe was published by Pampered Chef in their Kitchen Classics cookbook. I've used several Pampered Chef recipes and have always had success, which was no different with the lasagna. Thanks Laura for making a great dish and for inspiring me to "hunt" for the recipe, we enjoyed this for dinner last night!


Chicken Alfredo Lasagna by Pampered Chef
10 Uncooked lasagna noodles
1 jar (16 oz) white Alfredo pasta sauce
1/4 cup Milk
1 1/2 tsp Dried oregano leaves
3 cups Coarsely chopped cooked chicken (use rotisserie-cooked for convenience)
1 can (14 oz) artichoke hearts in water, drained and chopped
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups (12 oz) shredded mozzarella cheese
1 pkg (4 oz) crumbled feta cheese
2 cups (4 oz) packed fresh baby spinach leaves

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. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.
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 sauce over top of lasagna.
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.