8 oz. lasagna noodles, cooked
1/2 c. chopped onions
1/2 c. chopped green pepper
3 tbsp. butter
1 can cream of mushroom soup
4 oz. can sliced mushrooms, drained
1/3 c. milk
1/2 c. pimiento
1/2 tsp. dried basil, crushed
2 c. cooked diced chicken
1 1/2 c. Cottage cheese
2 c. shredded American cheese
1/2 c. Parmesan cheese

Cook noodles and drain. Meanwhile, saute onion and pepper in butter. Add soup, mushrooms, milk, pimiento and basil.

Lay half of noodles in 13x9 inch pan. Top with half of each: Sauce, chicken, Cottage cheese, Parmesan and American Cheese. Repeat layers except for last 2 cheeses. Bake at 350 degrees for 45 minutes. Top with remaining cheeses and bake 2-3 minutes more, until cheese melts.