This chicken lasagna combines shredded chicken breasts, mozzarella, and cream cheese with jarred spaghetti sauce for a creamy, cheesy dinner that serves six. Total time from start to table is about 1 hour 30 minutes, including 25 minutes of prep and 45 minutes of baking.
What Goes Into the Dish
The ingredient list calls for 6 uncooked lasagna noodles, 3 skinless boneless chicken breast halves, 2 cups of shredded mozzarella divided, one 8-ounce package of softened cream cheese, ¼ cup hot water, 1 chicken bouillon cube, and one 26-ounce jar of spaghetti sauce. The recipe yields one 9x13-inch lasagna.
Step-by-Step Method
Preheat the oven to 350 degrees F (175 degrees C). Boil the lasagna noodles in lightly salted water for about 8 minutes until tender yet firm, then drain, rinse with cold water, and set aside. 
While the noodles cook, place the chicken in a saucepan with enough water to cover, bring to a boil, and cook until no longer pink and the juices run clear, about 20 minutes. Remove and shred the chicken. 
In a large bowl, combine the shredded chicken, 1 cup of mozzarella, and the cream cheese. Dissolve the hot water and bouillon in a liquid measure, pour over the chicken mixture, and stir until well combined. 
Spread one-third of the spaghetti sauce in the bottom of a 9x13-inch baking dish. Cover with half of the chicken mixture and top with 3 lasagna noodles; repeat the layers. Finish with the remaining sauce and sprinkle the remaining 1 cup of mozzarella on top. 
Bake in the preheated oven for 45 minutes. 
Serve and enjoy.
Nutrition and Timing
Each of the six servings contains 495 calories, 26 grams of fat, 36 grams of carbohydrates, and 28 grams of protein, according to the provided nutrition facts.
Editorial Notes