Creamy Chicken Lasagna

Ingredients

• 2 cups shredded cooked chicken (I use leftover rotisserie chicken)
• 6 uncooked lasagna noodles
• 2 tablespoons oil
• 1/2 cup finely diced onion
• 1/2 cup finely diced bell pepper (optional)
• 3 cloves garlic (minced)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 2 cups raw spinach (chopped (optional))
• 8 oz cream cheese (softened, (one package))
• 2 cups shredded mozzarella cheese
• 1/4 cup shredded parmesan
• 1 (26 oz) Jar spaghetti sauce

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.Preheat oven to 350 degrees F (175 degrees C)

2. 2

   While the pasta is cooking, heat a large pan to medium/high heat. Toss in onions and cook for 3-5 minutes, until golden and soft. Add bell peppers and cook for another minute. Next add garlic and spices and cook for just 30 seconds. Turn heat off.

3. 3

   Add shredded chicken, chopped spinach, cream cheese, 1 cup mozzarella, and 1/4 cup parmesan to the cooked veggies (while heat is off) and throughly combine with a spatula (you can also do this in a large bowl).

4. 4

   Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.

5. 5

   Bake for 35-45 minutes or until the cheese is fully melted and the edges are brown and bubbly.