Creamy Chicken Lasagna para Juano

3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 C hot water
1 (8 oz pkg cream cheese
2 C shredded mozzarella cheese
1 (26 oz) jar spaghetti sauce

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 10-12 minutes or until 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 F (175 C). Disolve 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 9x13 inch 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.