Prep Time::25 mins
Cook Time:: 1 hr 5 mins
Total Time:: 1 hr 30 mins
Servings::6
Yield::1 (9×13-inch) lasagna
Ingredients
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6 uncooked lasagna noodles
3 skinless, boneless chicken breast halves
2 cups shredded mozzarella cheese, divided
1 (8 ounce) package cream cheese, softened
¼ cup hot water
1 cube chicken bouillon
1 (26 ounce) jar spaghetti sauce
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and set aside.
Meanwhile, place chicken in a saucepan with enough water to cover; bring to a boil. Cook until chicken is no longer pink and the juices run clear, about 20 minutes. Remove chicken from the saucepan and shred.
Combine shredded chicken, 1 cup mozzarella cheese, and cream cheese in a large bowl. Dissolve hot water and bouillon in a liquid measure; pour over chicken mixture and stir until well combined.
Spread 1/3 of the spaghetti sauce in the bottom of a 9×13-inch baking dish. Cover with 1/2 of the chicken mixture and top with 3 lasagna noodles; repeat. Top with remaining sauce and sprinkle with remaining 1 cup mozzarella cheese.
Bake in the preheated oven for 45 minutes.