1/2 c. chopped green pepper
1/2 c. chopped onion
1 can cream of chicken soup
6 oz. can mushrooms (drained)
1/3 c. milk
2 c. grated cheddar cheese
6 wide lasagna noodles, cooked
3 c. cooked chicken, diced
2 c. cottage cheese
1/2 c. parmesan cheese
2 c. mozzarella cheese (optional)

Saute peppers and onions in butter until tender. Stir in soup, mushrooms, cheddar cheese and milk. Cook slowly until blended, stirring often. Place 1/2 of the noodles in a 9x13 inch pan. Cover with one half of each sauce, cottage cheese, chicken and mozzarella cheese (if desired). Repeat layers and top with Parmesan cheese. Bake 45 minutes at 350 degrees until brown and bubbly. (May want to cover for first 20 minutes to avoid browning too quickly.