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8 lasagna noodles
1/2 c. chopped onion
1/2 c. chopped green pepper
1 can cream of chicken soup
6 oz. sliced mushrooms
1/2 c. chopped pimento, optional
1/2 tsp. crushed basil
1/3 c. milk
1 1/2 c. cottage cheese
2 c. chopped cooked chicken
2 c. shredded American cheese
1/2 c. Parmesan cheese

Cook 8 lasagna noodles in boiling water. Drain. Saute 1/2 cup chopped onion and 1/2 cup chopped green pepper. Stir in 1 can cream of chicken soup, 6 ounce sliced drained mushrooms, 1/2 cup chopped pimento, 1/2 teaspoon crushed basil and 1/3 cup milk.

Place 1/2 of the noodles in 9 x 13 inch baking dish. Top with 1/2 sauce, 3/4 cup cottage cheese, 1 cup chopped cooked chicken and 1 cup shredded American cheese. Repeat all layers and then top with 1/2 cup Parmesan cheese. Bake at 350 degrees for about 45 minutes.

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