This chicken lasagna is an unusual but fantastic combination. Everyone who tastes it raves!
Ingredients
- uncooked lasagna noodles: 6 piece
- skinless, boneless chicken breast halves: 3 piece
- mozzarella cheese: 2 cups (divided, shredded)
- cream cheese: 1 pack (8 ounce pack, softened)
- hot water: 0.25 cup
- cube chicken bouillon: 1 piece
- spaghetti sauce: 1 jar (26 ounce jar)
Metric Conversion
Stages of cooking
-
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 9x13-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.
