8 oz. (9 strips) lasagna noodles cooked and drained
1/2 c. chopped onion
3 tbsp. butter
1 can cream of mushroom soup
1/3 c. milk
1 sm. can mushrooms
1 1/2 c. cottage cheese
3 c. diced cooked chicken or turkey
2 c. processes cheese (Velveeta works well)
1/2 c. Parmesan cheese

Saute onion in butter. Stir in soup, milk, mushrooms and cheese. Simmer over low heat until cheese melts.

Place a row of lasagne noodles in bottom of greased 9 x 13 inch pan. Add layer of soup, cottage cheese, Parmesan cheese and chicken. Another layer of noodles, cottage cheese, chicken and some soup. End with last layer of noodles and pour remaining soup over all. Sprinkle with remaining Parmesan.

Bake at 350 degrees for 45 minutes.