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

Cook noodles. Cook onion and green pepper in butter until tender. Stir in soup, mushroom, pimento, skim milk and basil. Lay 1/2 noodles in 13 x 9 inch baking dish. Top with 1/2 each of soup, cottage cheese, chicken, American cheese and Parmesan cheese. Repeat layers. Bake in 350 degree oven for 45 minutes. Top with remaining American and Parmesan cheese. Bake 2 minutes more or until cheese is melted. Makes 10 servings.