1 (16 oz.) pkg. noodles
1 (10 oz.) pkg. frozen chopped spinach
3 cooked boneless chicken breasts, diced
2 (17 oz.) jars alfredo-style pasta sauce
4 c. shredded Mozzarella
2 (15 oz.) Ricotta

Preheat oven to 350°F. Cook noodles as directed and drain. In medium bowl, combine chicken and one jar of alfredo sauce. In a separate bowl, combine Ricotta and drained cooked spinach. In 9 x 13-inch pan, place one layer noodles. Pour chicken and sauce mixture over noodles. Sprinkle 1 cup Mozzarella over chicken. Top with another layer of noodles. Spread spinach mixture over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture. Sprinkle another cup of Mozzarella over sauce. Layer final noodles layer and top with remaining 2 cups of Mozzarella.

Bake 50 to 60 minutes until top is brown and bubbly.