Alfredo Lasagna

This recipe came from a friend, Lindsey Anderson, who manages to stay skinny despite our same love for good food! I made it for the missionaries when they came for dinner and it was a big hit.

2 jars (16 oz. each) white alfredo pasta sauce (I used Bertolli's)

1/4 cup milk

1 1/2 tsp oregano

3 cups cooked chicken, coarsely chopped

1 can (14 oz.) artichoke hearts, drained and chopped

1/4 cup finely chopped onion

1 garlic clove, pressed

3 cups shredded mozzarella cheese

1 cup (4 oz.) shredded swiss cheese

2 cups baby spinach or broccolli

Preheat oven to 375 degrees. Cook noodles according to package directions. Combine milk, sauce, oregano, and whisk. In another bowl add chicken, artichoke, onion, garlic, and cheeses. Mix well. Spread 2/3 cup of sauce over 9x13 pan. Top half of the noodles overlapping to fit. Layer half of the spinach over noodles and top with half of the chicken. Repeat layers, starting with half the remaining sauce. Pour remaining sauce over top. Cover lasagna with foil and bake for 45 minutes. Remove foil and bake 10 to 15 minutes longer, until bubbly.