8 oz. lasagna noodles
1 can cream of chicken or cream of mushroom soup
2/3 c. milk or chicken broth
1/2 tsp. salt
1/2 tsp. poultry seasoning
2 (3 oz.) pkgs. cream cheese, softened
1 c. lg. curd cottage cheese or 1/2 pt. ricotta
1/3 c. stuffed olives, sliced
1/3 c. green pepper, chopped
1/4 tsp. oregano
1/3 c. onion, chopped
1/4 c. parsley, minced
3 c. diced, cooked chicken
1 1/4 c. buttered soft bread crumbs

Cook noodles in boiling salted water until tender. Drain and rinse. Mix soup, milk, salt, poultry seasoning and heat. Beat cheeses together and stir in olives, onion, oregano and parsley.

Place half the noodles in a long, rectangular baking dish (9 x 12 inches). Spread half the cheese mixture, half the chicken, and half the soup over the noodles. Repeat layer, laying noodles the opposite direction in the pan. Top with buttered crumbs (1/2 cube butter to 1 1/4 cups crumbs). Bake at 375 degrees for 30 minutes. Garnish with pimento. Serves 6.