3 c. cooked chicken, cut up
9 lasagna noodles
2 cans cream of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
1 c. cottage cheese
6 oz. softened cream cheese
1/3 c. sliced olives
1/3 c. chopped onions
1/3 c. chopped green pepper
1/4 c. chopped parsley

Cook noodles and rinse. Cream together cottage cheese and cream cheese. Add the other ingredients. Layer noodles, chicken and sauce in pan, putting some sauce in the bottom. On the top layer, spread just the sauce, no chicken.

Cover with foil and refrigerate if not ready to bake. May be kept in refrigerator 1 to 3 days if needed. Top with enough coarse bread crumbs and grated sharp cheese to cover. Bake at 375 degrees for 30 minutes.