Creamy Chicken Lasagna

• 3 boneless, skinless chicken breasts
• 1/4 box (12 oz) lasagna pasta, or 6 noodles
• 1 cube chicken bouillon
• 1/4 c hot water
• 1 pkg (8 oz) cream cheese, softened
• 2 c shredded Mozzarella cheese
• 1 jar (26 oz) spaghetti sauce

Directions:

Bring a medium sauce pan of lightly salted water to a boil. Add chicken and boil for 30 to 40 mins or until chicken is cooked through and no longer pink inside. Remove from sauce pan, shred and set aside.

Bring a separate large pot of slightly salted water to a boil. Add pasta and cook for 8 to 10 mins or until al dente; drain and set aside.

Meanwhile, preheat oven to 350F.

In a small sauce pan dissolve bouillon cube in hot water. In a large bowl, combine bouillon, cream cheese and 1 c Mozzarella cheese. Mix together and add chicken; mix again.

Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add chicken mixture, then 3 lasagna noodles. Repeat this once, and after adding the last layer of pasta spread remaining sauce on top and sprinkle with Mozzarella cheese. Bake in preheated oven for 30 to 45 mins.