8 oz. lasagne noodles
1/2 c. chopped onions
1/2 c. chopped green pepper
3 tbsp. butter-butter
2 cans condensed cream chicken soup
1 (6 oz.) can sliced mushrooms, drained
1/3 c. milk
1/2 tsp. dried basil
2 c. cream style cottage cheese with 2 beaten eggs, stir
3 c. diced cooked chicken
2 c. shredded American cheese
1/2 c. grated Parmesan cheese

Cook noodles and drain. Cook onion and pepper in butter until tender. Stir in soup, mushrooms, pimento, milk and basil. Lay half noodles in a 13 x 9 x 2 inch baking dish; top half each the sauce, cottage cheese, chicken and American cheese and Parmesan cheese. Repeat layer except the 2 cheeses. Bake at 350 degrees for 45 minutes. Top with last 2 cheeses; bake 2 minutes more. Makes 8-10 servings.