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1
Preheat over to 375 degrees.
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2
In a medium microwave-safe bowl, combine soup and milk.
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3
Microwave on High for 2 minutes or until warm.
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4
In a large bowl, combine 2/3 ricotta, 1 pkg mozzarella cheese, 3/4 C parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
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5
In a large bowl, combine remaining 1/3 ricotta, artichokes, spinach, Alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg and remaining 1/4 C of parmesan cheese.
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6
Spread 1/4 soup mixture evenly in bottom of 13x9-inch baking pan.
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7
Arrange 3 noodles lengthwise over soup mixture.
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8
Spread with 1/2 ricotta-mozzarella mixture.
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9
Top with 1/2 of chicken.
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10
Spoon 1/4 soup mixture on top of chicken.
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11
Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary.
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12
Spread with remaining 1/2 ricotta-mozzarella mixture.
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13
Top with remaining 1/2 of chicken.
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14
Spoon 1/4 soup mixture on top fo chicken.
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15
Arrange 3 noodles lengthwise over soup mixture.
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16
Top with artichoke mixture.
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17
Spoon remaining 1/4 soup mixture on top of artichoke mixture.
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18
Top evenly with slices of provolone cheese.
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19
Sprinkle evenly with remaining 1 package mozzarella.
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20
Cover with foil, sprayed with Pam to prevent sticking.
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21
Bake for 25 minutes.
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22
Remove foil, and bake for 25 minutes longer.
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23
Let stand for 15 minutes before serving.
