8 oz. lasagna noodles
1/2 c. chopped onions
1/2 c. chopped green pepper
1 can condensed cream of chicken soup
1 (6 oz.) can mushrooms
1/2 c. chopped pimiento, drained
1/3 c. milk
1/2 tsp. dried basil, crushed
1 1/2 c. cream style cottage cheese
2 c. diced chicken, cooked
2 c. shredded American cheese
1/2 c. grated Parmesan cheese

Cook noodles in boiling salted water as packaged directs; drain. Cook onion and pepper in butter until tender. Stir in soup, mushrooms, pimiento, milk and basil. Lay 1/2 noodles in a 13"x9"x2" baking dish, top with half each the sauce, cottage cheese, chicken and American and Parmesan cheese. Repeat with noodles, cottage cheese, chicken and sauce. Bake in 350 degree oven for 45 minutes. Top with rest of cheeses. Bake 2 minutes more. Makes 8 to 10 servings.