(This recipe is especially good at holiday time because you can make up several and freeze them until your get-together, or unexpected company comes.

1 whole (3 lb. average) chicken, skinned, boned and cut into sm. pieces
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. Parmesan cheese, reserve some for topping
8 oz. carton dairy sour cream
1/2 c. dried minced onion
1 c. black olives, finely chopped
1/4 tsp. garlic salt
2 c. shredded process American cheese
9 lg. flat lasagne noodles
4 oz. can mushrooms, drained and uniformly cut

Cook lasagne noodles by adding them slowly to a large heavy pot containing 3 quarts boiling water, 1 tablespoon salt and 1 tablespoon oil. Cook uncovered, stirring occasionally, until tender. Drain and set aside. Blend the soups, Parmesan cheese, sour cream, onion, olives and garlic salt until very smooth and creamy. Stir in chicken.

To assemble: use a 13 x 9 inch baking pan. Spread 1/4 of the chicken mixture over bottom of pan. Alternate layers of noodles, chicken, mixture and shredded cheese, ending with the cheese. Cover and refrigerate for 1/2 hour before baking or freezing. Bake in a 350 degree oven for 1 hour. Let stand for 15 minutes before cutting into 3 inch squares. Makes 8 to 10 servings. (Bake uncovered.)