8 oz. pkg. lasagna noodles, cooked
16 oz. sm. curd cottage cheese
8 oz. cream cheese
2 1/2 c. cubed cooked chicken
3 c. (12 oz.) shredded Cheddar cheese
1/4 c. grated Parmesan cheese
1/2 c. finely chopped onion
1/4 c. finely chopped green pepper
2 tbsp. butter
1 can (10 3/4 oz.) cream of mushroom soup or creamy chicken mushroom soup
2/3 c. milk
Heat oven to 350 degrees. In large skillet, saute onion and green pepper in butter/butter, until tender. Stir in soup and milk. Spread enough sauce to lightly cover bottom of 9 x 13 x 2 inch baking pan.
Layer 1/3 of noodles, cottage cheese, cream cheese, chicken, sauce and Cheddar cheese, in that order; repeat twice more. Sprinkle top with Parmesan cheese. Bake 50-60 minutes. Tip: Lasagna can be assembled a day ahead, refrigerated and baked the next day.
