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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

1 26 oz. jar spaghetti sauce

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8–10 minutes, or until al dente. Drain, rinse with cold water, and set aside. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan and shred. Preheat oven to 350 degrees. Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese. Spread 1/3 of spaghetti sauce in the bottom of a 9×13 baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese. Bake for 45 minutes in the preheated oven.

—Sherry Clary, Lawrenceville, VA

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