1 c. cottage cheese
3 oz. cream cheese
1 can cream of mushroom soup
1 c. frozen broccoli
1/3 c. sliced celery
1/4 c. milk
1 tsp. minced dried onion
1/4 tsp. oregano
1/8 tsp. sage
6 lasagna noodles
1 c. chopped, cooked chicken
1/2 c. shredded cheddar cheese
2/3 c. boiling water

Combine cottage cheese, cream cheese; set aside. Combine soup, broccoli, celery, milk, onion, oregano and sage; set aside. Place 2 uncooked lasagna noodles in greased 10 x 6 x 2 inch baking dish. Layer with half the cheese mixture and 1/3 of the soup mixture. Repeat layers of noodles, cheese and soup. Top with remaining noodles, chicken, remaining soup mixture. Sprinkle with cheddar cheese. Slowly pour boiling water into dish around inside edge. Cover tightly with foil. Bake at 350 degrees for 60-65 minutes or until tender. Let stand, covered, for 10 minutes.