• 6servings
  • 65minutes
  • 495calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 skinless, boneless chicken breast halves

  2. 6 uncooked lasagna noodles

  3. 1 cube chicken bouillon

  4. 1/4 cup hot water

  5. 1 (8 ounce) package cream cheese, softened

  6. 2 cups shredded mozzarella cheese

  7. 1 (26 ounce) jar spaghetti sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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

  5. Bake for 45 minutes in the preheated oven.


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