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1
Cut the chicken breast into small chunks, but not mushy or tiny pieces.
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2
Then set aside.
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3
Chop up the onion and green pepper and set aside.
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4
In large pot, boil hot water and place lasagna noodles inside.
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5
While noodles are boiling, Spay large skillet, or use butter, Put chopped chicken into skillet at Mid Temp.
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6
Keep turning chicken, don't let it stick to pan and burn.
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7
Use a top to cover chicken and drain fat.
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8
After you drain chicken add and mix salt, black pepper, Cayenne pepper, paprika, onion powder, garlic powder, chopped parsley, season well.
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9
Once season is mixed add onions and green peppers, add a little more butter
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10
Once chicken is seasoned and cooked, add spaghetti sauce and put stove on low, to keep warm but not burn.
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11
In small bowl mix egg ricotta cheese until fluffy.
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12
Drain noodles, leave in drain bowl so it doesn't stick to the pot.
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13
In 13 by 9 pan spread a little spaghetti sauce at the bottom to keep Noddles from sticking.
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14
Place Noddles in pan in sets of 3's.
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15
Place Noddles first then spread ricotta cheese, then chicken sauce, the Cheddar cheese.
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16
Make 3 layers.
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17
Place in oven for 30 to 35 mins.
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18
Take out when done let cool for 10 mins and enjoy.
