Creamy Chicken Lasagna recipe

6 servings

3 skinless, boneless chicken breast halves

6 uncooked lasagna noodles

1 cube chicken bouillon

1/4 cup hot water

1 (8 ounce) package cream cheese, softened

2 cups shredded mozzarella cheese

1 (26 ounce) jar spaghetti sauce

Bring a large pot of lightly salted water to a boil.

Cook lasagna noodles for 8 to 10 minutes, or until al dente.

Drain, rinse with cold water, and set aside.

Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil.

Cook for 20 minutes, or until no longer pink and juices run clear.

Remove from saucepan, and shred.

Preheat oven to 350 degrees F (175 degrees C).

Dissolve the bouillon cube in hot water.

In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.

Spread 1/3 of spaghetti sauce in the bottom of a 9 inch square baking dish.

Cover with the chicken mixture, and top with 3 lasagna noodles; repeat.

Top with remaining sauce, and sprinkle with remaining mozzarella cheese.

Bake for 45 minutes in the preheated oven.