Creamy Chicken Lasagna

Creamy Chicken Lasagna
(Pleasure Cooker)

12 no-boil lasagna noodles
3 boneless, skinless chicken breasts
1 package portabella mushrooms ( I used a package of sliced mushrooms)
1 onion, diced
2 cloves garlic, minced
2 boxes cream cheese (room temperature)
2 cups mozzarella cheese, divided
1 chicken bouillon cube
2 teaspoons Italian seasonings
1 teaspoon garlic salt
ground black pepper
1 jar of Vodka Sauce

Put chicken into water and boil, once boiling cook for 20 minutes (Check chicken to make sure it is cooked), then shred.

Saute mushrooms and onion in 2 tablespoons olive oil until soft, adding garlic at last minute.

In large bowl, combine chicken, veggies, cream cheese, 1 cup mozzarella, italian seasonings, garlic salt and pepper. Dissolve the bouillon cube in 1/4 cup of boiling water, and add to chicken mixture.

Spread 1/3 of sauce in bottom of 9x13 pan, and top with 4 noodles. Spread half of chicken mixture on top, then 1/3 of sauce, then add another layer of 4 noodles, then rest of chicken mixture, then noodles. Top with remaining sauce and sprinkle with remaining cup of mozzarella. Cover with foil and bake at 350 for 45 minutes, then uncover for 20 minutes.