Chicken Lasagna...

1/2 lb. pkg. lasagna noodles

1/3 C. chopped onion
1/3 C. chopped green pepper
1 Tbsp. margarine

1 Can Cream of Chicken Soup
1 C. milk
4 oz. can sliced mushrooms
1/2 tsp. poultry seasoning
3-4 C. diced cooked chicken

1 C. cottage cheese
2 3 oz. pkgs. cream cheese

1/4 C. sliced green olives
1/4 C. snipped parsley
1/2 C. buttered bread crumbs

Cook noodles until firm to the bite in boiling salted water. Drain well.Cover with cold water and set aside. Drain before adding to casserole.

Sauté onion and green pepper in margarine until transparent. Add chicken soup, milk, mushrooms, seasoning and chicken. Simmer until heated through.

Beat together cream cheese and cottage cheese. Stir in olives and parsley. Spread 1/3 C. soup mixture across bottom of lightly greased 7x12 baking pan. Layer with half the noodles, 1/2 of the cheese mixture and half the remaining soup mixture.

Repeat layers and top with bread crumbs.

Bake at 375 degrees for 45 minutes until hot and bubbly. Let stand for 5 minutes before cutting into squares to serve