3 chicken breast halves (skinless, boneless)
6 uncooked lasagna noodles
1/2 cube chicken bouillon
1/4 cup hot water
2 cups shredded mozzarella cheese
1 package cream cheese, softened
1 jar spaghetti sauce
Boil water with some salt in a large saucepan. Cook the lasagna noodles for 8 to 10 minutes, or until al dente. Then drain, and rinse with cold water. Set aside.
Meanwhile, boil water in a saucepan and place the chicken (covered completely with water). Cook for 20 minutes, or until juices run clear. Remove from saucepan, and then shred.
Preheat oven to 175 degrees C. Dissolve the bouillon cube in hot water, using a large bowl. Then add the chicken, cream cheese, and 1 cup mozzarella cheese.
Grease a baking dish and spread 1/3 of the spaghetti sauce in the bottom of it. Cover with chicken mixture, and top with 3 lasagna noodles. Repeat layers. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
Bake for 45 minutes in the oven, always at 175 degrees C.