INGREDIENTS
3 cups
chicken (cooked and shredded)
3/4 lb
bacon (cooked and crumbled)
2 1/2 cups
grated mozzarella cheese (divided)
1/2 cup
parmesan cheese (grated)
1 can
artichoke hearts, drained and chopped)
1/2 cup
sun-dried tomatoes (I use oil-packed, chopped)
2
pkg. (8oz. low-fat cream cheese, softened)
1 1/4 cups
milk
3 tbsp
1 envelope Hidden Valley Ranch dressing mix, unprepared
12
lasagna noodles (cooked)