1 (26 oz) jar spaghetti sauce (I love Prego's different flavors- anything with garlic tastes great in this recipe)
Fresh grated Parmesan cheese
Bring large pot of slightly salted water to boil. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
Shred/cube cooked chicken.
Preheat oven to 350 degrees. Dissolve bullion cube in hot water. In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
Spread 1/3 of spaghetti sauce in the bottom of a 9x13" dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.