Ingredients: |
Ingredients: 2 skinless, boneless chicken breast halves
Paprika
9 uncooked lasagna noodles
2 cubes chicken bouillon
1/2 cup hot water
1 (8 ounce) package and 1 (4 ounce) package cream cheese, softened
4 cups shredded mozzarella cheese
1 and 1/2 jars spaghetti sauce (about 40 ounces total)
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Directions: |
Directions:1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8-10 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. I add paprika to the chicken once the water cooks down a little bit. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred. (My version of "shredding" is cutting the chicken into very small pieces.)
3. Preheat oven to 350 degrees F (175 degrees C). Dissolve the 2 bouillon cubes in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 2 cups of mozzarella cheese.
4. Spread about 1/4 of the spaghetti sauce in the bottom of your baking dish. Take 3 of your lasagna noodles and put them on top of the sauce. Take about half of the chicken/cheese mixture and spread that on top of the noodles. Put another 1/4 of the spaghetti sauce on top of that. Take 3 more of your lasagna noodles and put them on top of the spaghetti sauce. Spread the remaining chicken/cheese mixture on top of those noodles. Put another 1/4 of the spaghetti sauce on top of that. Take the remaining 3 lasagna noodles and put them on top of the spaghetti sauce. Spread the remaining spaghetti sauce on top of those noodles. Sprinkle the remaining mozzarella cheese (2 cups) on top of that. Cover with aluminum foil.
5. Bake for 45 minutes in the preheated oven.
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