8 oz. lasagna noodles
1/2 c. chopped onion
1/2 c. green pepper
3 tbsp. butter
1 can condensed cream of chicken soup
1 (4 oz.) can sliced mushroom, drained
1/2 c. chopped pimiento
1/3 c. milk
1/2 tsp. dried basil
2 c. chopped cooked chicken or turkey
6 oz. shredded American cheese
1/2 c. grated Parmesan cheese

Cook lasagna; drain well. Saute onion and green pepper in butter until tender. Stir in soup, mushrooms, pimiento, milk and basil. Lay half the noodles in 13"x9"x2" baking dish. Top with half each of the soup mixture, American cheese, chicken and Parmesan. Repeat. Bake in a 350 degree oven for 45 minutes. Top with remaining American and Parmesan cheese; bake 2 minutes more until melted. Makes 10 servings.