4 c. cooked, cubed chicken
Sm. pkg. lasagna noodles
2 c. cottage cheese
1/2 c. Parmesan cheese
1/2 c. chopped onion
3 tbsp. butter
1 can cream of chicken soup
1/3 c. milk
1 c. canned mushrooms, drained
2 c. Velveeta cheese

Saute onion in butter. Add soup, milk, mushrooms, and Velveeta. Cook and stir until blended. This is your sauce.

Prepare lasagna noodles according to package directions.

Brush a 9 x 13 pan with butter. Make 2 layers of lasagna noodles, chicken, cottage cheese, and sauce. Sprinkle the Parmesan on top. Bake at 350 degrees for 45 minutes, uncovered.

Can prepare a day ahead and refrigerate, then bake when you want it. Serves 6- 8.