Chicken Alfredo Lasagna

This is really good.
Pampered Chef, Celebrate Cookbook Pg 71

Alfredo Sauce Mixture (combine in small bowl):
1 jar (16 oz) white alfredo sauce
¼ c milk
1 ½ t dried oregano

6 lasagna noodles, cook according to pkg directions the shortest time, drain
2 c packed fresh spinach

Chicken Mixture (combine in large bowl):
3 c cooked chicken
1 can (14 oz) artichoke hearts, drained and chopped
½ c red bell pepper, chopped
¼ c onion, finely chopped
1 clove garlic, pressed
3 c mozzarella cheese, shredded
1 pkg (4 oz) feta cheese, crumbled

Spread 2/3 cup of alfredo sauce over bottom of 9x13 casserole pan.
Top with 3 noodles
Layer half spinach leaves
Top with half of the chicken mixture
Repeat layers, starting with half of the remaining sauce.
After layering, pour remaining sauce over the top.
Cover with foil and bake 375 for 45 minutes
Remove foil and bake additional 10 – 15 minutes or until bubbly
Let stand 15 minutes before serving