Cream Cheese Chicken Lasagna

Ingredients:

• 3 (4 oz.) raw boneless, skinless, chicken breasts 
• 1 tsp chicken seasoning or 1 cube chicken bouillon
• 1/4 cup water
• 6 “Oven Ready” lasagna sheet noodles ( I use American Beauty brand) 
• 4-5 cups no sugar added spaghetti sauce or zero point marinara sauce ( zero point marinara recipe)
• 5 oz. fat free or shredded light mozzarella 
• 1 Tbsp Italian seasoning 
• 8 oz. light cream cheese, softened.
• 1 egg or 2 egg whites 
• 1/2 cup nonfat Greek or plain yogurt
• Parsley, for garnish

Directions:

1. In a crockpot add chicken breasts, bullion cube and water. Cook on low for 4 hours or until fully cooked. Shred chicken.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, chicken, softened cream cheese, egg, Greek yogurt, Italian Seasoning, and 3 oz. of the light mozzarella. Mix well.
4. In a 9 x 13 baking dish, spread 1/2 cup marinara sauce on bottom of baking dish.
5. Cover with 1/2 of the chicken mixture; top with 3 lasagna noodles. Repeat layer.
6. Spread remaining sauce over the top of the lasagna, sprinkle 2 oz. of mozzarella cheese on top of sauce and add sprinkle parsley on top.
7. Cook uncovered for 30-35 minutes.

Makes 6 ( 1/6th of a 9×13 dish) servings

7 Points® per serving

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