1 pkg. lasagna noodles
1/2 c. chopped onion
2 tbsp. butter
1 (8 oz.) pkg. cream cheese
2 eggs, beaten
1 1/2 c. cottage cheese
1/4 tsp. garlic powder
2 cans mushroom soup
1/2 c. milk
3 or 4 c. chicken (white, cut up)
1/2 c. Parmesan cheese
1 c. shredded cheese
Sprinkle chicken with a little cajun seasoning

Cook noodles according to directions. Fry onions in butter until tender. Stir in softened cream cheese. Add the 2 beaten eggs, cottage cheese, garlic powder. Mix all together. Combine 2 cans mushroom soup and 1/2 cup milk and cooked, cut up chicken. (I take 2 tablespoons butter, melt in frying pan, toss in chicken and season lightly with cajun seasoning.)

Put strips of noodles in bottom of 9"x13" pan. Add 1/2 of above cheese mixture, then on top add 1/2 chicken and soup mixture, then 1/2 of Parmesan cheese. Top with another layer of noodles and repeat. Bake at 350 degrees for 45 minutes or until done. Top with shredded cheese 15 minutes before taking out of oven. Let set before cutting.