Bring a large pot of water to a boil. Cook lasagna noodles for 8-10 minutes, drain, rinse in cold water and set aside.
Place chicken in a saucepan and boil for about 20 minutes, or until cooked through. Remove from saucepan and shred.
Preheat oven to 350 degrees.
Dissolve the bouillon cube in hot water.
In a large bowl, combine chicken, bouillon water, cream cheese and 1 cup mozzarella.
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 layers. Top with remaining sauce and mozzarella. Sprinkle on Italian seasoning , to taste.
Bake for 45 minutes.
Notes
If you don't want to use a bouillon cube you can use the water that the chicken cooked in. The bouillon cube will give it more flavor.