• Heat the oven to 375 degrees F.
• Season the chicken on both sides with the cumin and seasoned salt. Butterfly it in half if it is very thick.
• Grill or pan-fry the chicken about 5 minutes on each side until the internal temperature reaches 165 degrees F, then dice or shred.
• Break the noodles in half carefully.
• In a high-sided skillet sprayed with non-stick spray, add the cream cheese and spinach. Cook and stir 2 to 3 minutes until the cream cheese is melted.
• Add 1/2 cup shredded cheese and stir until melted.

To Assemble:

• Spray an 8x8-inch baking dish with non-stick spray and pour in some spaghetti sauce, just enough to cover the bottom.
• Layer with 4 half noodles.
• Spoon 1/2 of the spinach mixture over the noodles.
• Add 1/2 of the chicken to the dish.
• Top with half of the remaining spaghetti sauce and 1/2 cup of cheese.
• Repeat the layers except for the cheese. Save it for topping after the bake cycle.
• Cover with tinfoil and bake 50-60 minutes.
• Remove the foil and add 1/2 cup of cheese to the top of the dish. Bake 5 more minutes.
• Allow to cool for 15 minutes before serving.