Chicken Lasagna Alfredo

A couple of things: If you want it like traditional lasagna, use lasagna noodles. I just really like the bow tie. It makes a lot of food. If you are a smaller family, you might want to prepare it in two pans and freeze one before cooking.

This meal is seriously one of our favorites. Tons of flavor!

16 oz bow tie pasta
1 jar (16 oz) Alfredo sauce (or buy the dry packet and prepare it-it makes 8 oz, I just add another cup of milk)
1/4 cup milk
1 1/2 tsp dried oregano leaves
3 cups chopped cooked chicken
1 can (14oz) artichoke hearts in water (don't get the ones in a marinade), drained and chopped
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups shredded mozz. cheese
4 oz. crumbled feta cheese
2 cups packed fresh baby spinach leaves, about 4 oz. (I don't really measure this, I just use the whole bag)
oven 375

Cook pasta using shortest cook time; drain and set aside.

Combine Alfredo sauce, additional milk, and oregano. whisk until blended and set aside.

Chop artichokes, and combine with chicken, onion, garlic, and both cheeses. Mix well.
Spread 2/3 cup Alfredo sauce over bottom of 9x13 pan. Top with half of the noodles, layer half the spinach over the noodles; top with half the chicken mixture. Repeat the layers starting with half of the remaining sauce. After layering, pour remaining sauce over top of casserole.

Cover pan with foil, bake for 45 minutes. Remove foil and bake 10-15 minutes more.
Let stand for 15 minutes before serving.