Cut the chicken breast into small chunks, but not mushy or tiny pieces. Then set aside.

Chop up the onion and green pepper and set aside.

In large pot, boil hot water and place lasagna noodles inside.

While noodles are boiling, Spay large skillet, or use butter, Put chopped chicken into skillet at Mid Temp.

Keep turning chicken, don't let it stick to pan and burn. Use a top to cover chicken and drain fat.

After you drain chicken add and mix salt, black pepper, Cayenne pepper, paprika, onion powder, garlic powder, chopped parsley, season well.

Once season is mixed add onions and green peppers, add a little more butter

Once chicken is seasoned and cooked, add spaghetti sauce and put stove on low, to keep warm but not burn.

In small bowl mix egg ricotta cheese until fluffy.

Drain noodles, leave in drain bowl so it doesn't stick to the pot.

In 13 by 9 pan spread a little spaghetti sauce at the bottom to keep Noddles from sticking. Place Noddles in pan in sets of 3's.

Place Noddles first then spread ricotta cheese, then chicken sauce, the Cheddar cheese. Make 3 layers.

Place in oven for 30 to 35 mins. Take out when done let cool for 10 mins and enjoy.