6 uncooked lasagna noodles

1 cube chicken bouillon

1/4 c hot water

3 c shredded cooked chicken (about 1 1 /2 lbs boneless, skinless chicken breast halves)

1 (8 oz) pkg cream cheese, softened

2 c shredded mozzarella cheese, divided

1 (26 oz) jar spaghetti sauce

Italian seasoning to taste

Preheat oven to 350 degrees.

Bring a lg pot of water to a boil. Cook lasagna noodles 8-10 minutes, drain, rinse with cold water, and set aside. In a lg bowl, dissolve the bouillon cube in the 1/4 c hot water. Add chicken, cream cheese, and 1 cup mozzarella. Stir until well combined.

Spread one third of the spaghetti sauce in the bottom of a 9″x13″ baking dish. Cover with half of the chicken mixture and top with 3 lasagna noodles. Repeat layers. Top with remaining sauce and mozzarella. Sprinkle on Italian seasoning to taste. Bake 45 minutes, until hot and bubbly.

serves 8