Tuesday, May 5, 2009

Creamy Chicken Lasagna

1 1/2 lbs boneless skinless chicken breasts, cooked and shredded
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 c hot water
1 8oz pkg cream cheese, softened
2 c shredded mozzarella cheese
1 26oz jar spaghetti sauce

Bring large pot of lightly salted water to a boil. Cook lasagna noodles for 8-10 minutes or until a-dent. Drain and rinse with cold water and set aside. Dissolve bouillon cube in hot water. In large bowl, mix chicken with bouillon, cream cheese, and 1 c mozzarella cheese. Spread 1/3 spaghetti sauce in 9" square baking dish. (I used 9x13.) Cover with the chicken mixture and top with lasagna noodles;repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese. Bake 45 minutes at 350 degrees.
I would recommend doubling layers for a larger family.

Healthier version:
Use light cream cheese, and only 3/4 c mozzarella cheese. With substitutions, it makes 12 servings at 189 calories each. With regular cream cheese it's 215 calories per serving.

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