Chicken-Bacon Ranch Lasagna

Chicken-Bacon Ranch Lasagna

3 c. chicken, cooked and shredded

3/4 lb. bacon, cooked and crumbled

2 1/2 c. grated mozzarella cheese, divided

1/2 c. parmesan cheese, grated

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

1/2 c. sun-dried tomatoes (I use oil-packed), chopped

2 pkg. (8oz.) low-fat cream cheese, softened

1 1/4 c. milk

3 Tbsp. (1 envelope) Hidden Valley Ranch dressing mix, unprepared

12 lasagna noodles, cooked

Heat oven to 350 degrees.  Cook lasagna noodles as directed on package.  In bowl combine chicken, bacon, 1 c. mozzarella cheese, parmesan cheese, artichokes and sun-dried tomatoes.  In separate bowl, mix together cream cheese, milk and dry ranch envelope.  Pour half of the cream cheese mixture over the chicken mixture and stir until coated.  Pour the other half of the cream cheese mixture in the bottom of a 9x13 inch pan sprayed with cooking spray.  Begin layering 3 lasagna noodles, 1/3 of chicken mixture and 1/2 c. mozzarella cheese.  Repeat 2 more times. Should have 3 layers total.  Bake for 25 minutes or until heated through.  Let sit 5 minutes before serving.