Creamy Chicken Lasagna

 

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The man who says “it can’t be done” is interrupted by the man doing it.

Here’s another yummy recipe I found from LDS Living magazine.

  • 6 uncooked lasagna noodles
  • 3 cups cooked chicken, shredded
  • 1 cube chicken bouillon, dissolved in ¼ cup hot water
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups shredded mozzarella cheese, divided
  • 1 (26-ounce) jar spaghetti sauce Italian seasoning, to taste

Preheat oven to 350˚ F. Cook lasagna noodles according to package directions; drain, rinse in cold water, and set aside. In a large bowl, combine shredded chicken, bouillon water, cream cheese, and 1 cup mozzarella. Spread of spaghetti sauce in the bottom of a 9×13-inch baking dish. Cover with ½ of the chicken mixture and top with 3 lasagna noodles. Repeat layers. Top with remaining sauce and mozzarella. Sprinkle on Italian seasoning, to taste. Bake 45 minutes, until cheese is melted and bubbly. Makes 6 to 8 servings.

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