Chicken Lasagna Alfredo

Yep, I'm done with pictures.  My pictures just aren't doing to recipe justice.  I got this recipe from my friend Staci.  It's SOO yummy!

• 10 uncooked lasagna noodles
• 1 jar (16oz)  white Alfredo pasta sauce (I use Classico sundried tomato alfredo sauce)
• 1/4 cup milk
• 1 1/2 tsp. dried oregano leaves
• 3 cups coarsely chopped cooked chicken
• 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 packed fresh baby spinach leaves (about 4 oz)--I use a whole 9 oz bag

1.  Preheat oven to 375 degrees.  Cook noodles according to package directions, using shortest cooking time; drain.  In small bowl, combine Alfredo sauce, milk, and oregano.  Whisk until blended; set aside.
2.  Chop artichokes, bell pepper, and onion; plave in large (4 qt) bowl.  Press garlic and add to bowl.  Add mozzarella and feta cheeses.  Add cooked chicken and mix well.
3.  To assemble lasagna, spread 2/3 cup of the Alfredo sauve mixture over bottom of  a 9x13 baking dish.  Top with half of the noddles, overlapping to fit.  Layer half of the spinach leaves over noodles; top with half of the chicken mixture.  Repeat layer, starting with half of the remaining sauce.  After layering, pour remaining sauve over top of lasagna.
4.  Cover pan with aluminum foil.  Bake for 45 minutes.  Carefully remove foil.  Continure baking 10-15 minutes or until bubbly.  Remove from oven; let stand 15 minutes for easier serving.  Cut into squares and enjoy!