Creamy Chicken Lasagne

Ingredients

3 skinless, boneless chicken breast fillets
6 lasagne sheets
1 cube chicken stock
4 tablespoons hot water
225g cream cheese, softened
225g grated mozzarella cheese
750g tomato based pasta sauce

Method

• Place chicken in a saucepan with enough water to cover and bring to the boil. Cook for 20 minutes or until no longer pink and juices run clear. Remove from saucepan and shred.
• Preheat oven to 180 C / Gas 4. Dissolve the stock cube in hot water. In a large bowl, mix the chicken with the stock, cream cheese and 1/2 of the mozzarella cheese.
• Spread 1/3 of pasta sauce in the bottom of a 20x30cm baking dish. Cover with the chicken mixture and top with 3 lasagne sheets; repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven.