3 skinless, boneless chicken Breast Halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 Cup hot water
1x 8 oz package of cream cheese softened
2 Cups shredded Mozzarella Cheese
1 (26 oz) jar spaghetti sauce
Bring large pot of lightly salted water to a boil. Cook lasagna noodles for 8-10 minutes. Drain, rinse with cold water, set aside. Meanwhile, place chicken in 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 chicken using 2 forks. Preheat oven to 350 degrees. Dissolve the bouillon cube in hot water. In large bowl, mix chicken with the bouillon, cream cheese and 1 Cup Mozzarella. spread 1/3 of spaghetti sauce in the bottom of a 9×13 baking dish. Cover with the chicken mixture and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle remaining Mozzarella. Bake for 45 minutes. For a variety I often sauteé mushrooms, red peppers, green onion, yellow onion and garlic and add to chicken mixture.
