3 boneless, skinless chicken breasts
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
Italian seasoning, to taste
Bring a large pot of water to a boil. Cook lasagna noodles for 8-10 minutes, drain, rinse in cold water and set aside. Place chicken in a saucepan and boil for about 20 minutes, or until cooked through. Remove from saucepan and shred. Preheat oven to 350 degrees. Dissolve the bouillon cube in hot water. In a large bowl, combine chicken, bouillon water, cream cheese and 1 cup mozzarella. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture and top with 3 lasagna noodles. Repeat layers. Top with remaining sauce and mozzarella. Sprinkle on Italian seasoning , to taste. Bake for 45 minutes.
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