8 oz. lasagna noodles
1/2 c. chopped onion
1/2 c. chopped green pepper
3 tbsp. butter
1 can cream of chicken soup
1 (4 oz.) can mushrooms, drained
1/3 c. milk
1/2 tsp. dried basil
1 1/2 c. cottage cheese
1 c. chopped, cooked chicken
1 1/2 c. shredded American cheese
1/2 c. grated Parmesan cheese
1/2 c. chopped pimento (optional)

Cook noodles as directed, drain well. Cook onion and green pepper in butter until tender. Stir in soup, mushrooms, milk, basil and pimento. Lay half of noodles in 9x13 inch pan. Top with half each of soup mixture, cottage cheese, American cheese and Parmesan cheese. Repeat layers of the noodles, sauce, cottage cheese and chicken. Bake in 350 degree oven for 45 minutes. Top with remaining American and Parmesan cheese; bake 20 more minutes until cheese melts.