4 or 6 oz. lasagna or bow ties
1 1/2 c. cottage cheese
3 c. chicken, cook and dice
2 c. Cheddar cheese, shredded
1/2 c. Parmesan cheese, grated
1/2 c. onion, chopped
1/2 c. green pepper, chopped
3 tbsp. butter
1 (10 1/2 oz.) can cream of chicken soup undiluted
1/2 c. milk
1 (6 oz.) can mushrooms, sliced or 1 lb. fresh mushrooms
1/4 c. pimentos, chopped
1/2 tsp. basil

Cook noodles until tender in large amount of boiling water. Drain and rinse in cold water. Saute onions and green peppers in butter.

Note: If fresh mushrooms used, saute then too; add soup, milk, mushrooms, pimiento and basil to sauteed mixture.

To layer: Place 1/2 noodles in 13 x 9 x 2 baking dish. Cover with half each of sauce, cheeses and chicken and Cheddar cheese. Repeat layer. Bake in 350 degree oven for 35 to 60 minutes.