Creamy Chicken Lasagna

3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
8 oz. cream cheese, softened
2 cups shredded mozzarella cheese
28 oz. spaghetti sauce

Bring large pot of lightly salted water to boil. Cook lasagna noodles 8-10 minutes or until al dente. Drain, rinse with cold water, and set aside.

Meanwhile, place chicken in saucepan with enough water to cover, and bring to boil. Cook 20 minutes, or until no longer pink and juices run clear. Remove from saucepan and shred.

Preheat oven to 350°. Dissolve bouillon cube in hot water. In large bowl, mix chicken with bouillon, cream cheese, and 1 cup mozzarella cheese.

Spread 1/3 of spaghett sauce in bottom of 9x13 baking dish. Cover with chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.

Bake 45 minutes in preheated oven.

**Recipe from allrecipes.com