8 oz. sm. lasagna noodles
1 c. cottage cheese
1 (8 oz.) pkg. cream cheese
1/3 c. chopped onion
1/3 c. chopped green pepper
1/4 c. chopped parsley
2 cans cream of mushroom soup
1 c. milk
1/2 tsp. poultry seasoning
3/4 tsp. salt
4 c. 1 inch cubed white chicken meat (4 whole breasts)
1 1/2 c. buttered soft bread crumbs

Allow cream cheese to reach room temperature. Cook noodles per package directions. Drain and rinse.

Beat cheeses, onion, green pepper and parsley together. Add soup, milk and seasoning. Place half of the noodles in a buttered 8x12 inch baking dish or 3 quart casserole. Place half of the chicken pieces on noodles.

Pour half of the soup mixture over chicken. Repeat layers. Top with bread crumbs. Bake 45 minutes at 375 degrees. Let stand a few minutes. Very elegant - everyone raves!