Chicken Alfredo Lasagna

12 lasagna noodles, uncooked
2 jars (16 oz each) Alfredo sauce
1/3 C. water
1 ½ C. chicken, cooked and diced/shredded
1 carton (16 oz) ricotta or cottage cheese
2 C. grated mozzarella cheese

Break 4 noodles to fit in bottom of greased 6 to 7-quart slow cooker. Layer a third of Alfredo sauce, half of water, and half of chicken over noodles. Spread half of ricotta or cottage cheese and sprinkle a third of mozzarella over meat layer. Add another layer of noodles. Layer a third of Alfredo sauce, remaining chicken, water, and ricotta or cottage cheese. Sprinkle second third of mozzarella. Layer remaining noodles, sauce, and mozzarella. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 10-12 servings.