8 oz. cooked lasagna noodles
2 c. (8 oz.) grated mozzarella cheese
1/2 c. grated Parmesan cheese
3 tbsp. butter or oil
2 cans (4 oz. each) sliced mushrooms, drained
1/2 c. chopped onions
2 cans (13 oz. each) Worthington Fry Chick, drained and cut into bite size
pieces
2 cans cream of mushroom soup (10 1/2 oz. each)
1/2 c. milk
1 1/2 c. cottage cheese

Cook noodles according to package directions. In small bowl, combine mozzarella and Parmesan cheese. Set aside. In large skillet, add butter or oil and saute mushrooms and onions. Add Fry Chick and simmer. In medium mixing bowl, combine soup, milk and cottage cheese. Add to sauteed mixture and stir completely. Oil 9 x 13 inch baking pan. Place a layer of lasagna noodles first, cover with about 1/3 of the mushroom sauce and the 1/3 of the cheese. Repeat 2 more times, ending with a heavy layer of grated cheese. Bake uncovered in a 350 degree oven for 45 minutes or until bubbly. Serves 10 to 12. Note: This recipe freezes well.