Chicken Lasagna Florentine

Ingredients:

2 cooked chicken breasts, shredded
1 can cream of mushroom soup
10 oz chopped spinach
8 oz white cheddar cheese, shredded
1 can artichoke hearts, drained & chopped
1/4 teaspoon white pepper

Large dash garlic powder
8 oz sour cream
6 lasagna noodles, cooked & drained
1 cup parmesan cheese, shredded

Instructions:

Stir together chicken and next 6 ingredients. Arrange 3 noodles in a lightly greased 11 x 7 inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese. Bake, covered, at 350 for 45 minutes; uncover and bake 15 minutes or until bubbly. Let lasagna stand for 15 minutes before serving.

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