8 wide lasagne noodles, cooked
3-4 c. cooked chicken (approx. 4 breasts)
1/2 c. green pepper, chopped
3/4 c. onion, chopped
Lots of fresh mushrooms, cut up
Sherry wine
3 tbsp. butter
1 can cream of chicken soup
1/3 c. milk
1 can water chestnuts, drained and sliced
Parsley
2 c. (8 oz.) yellow processed cheese
1 1/2 c. cottage cheese
1/2 c. Parmesan cheese

Saute green pepper, onion and mushrooms. In large pan or kettle mix soup, milk, 2 kinds of cheese, chestnuts, green pepper, onion and mushrooms. Bring to a boil to melt cheese. Taste sauce and add sherry wine to taste.

In flat casserole dish, place in 1/2 of the noodles, cover with 1/2 of chicken and cover that with 1/2 sauce. Repeat with remaining ingredients. Put Parmesan on top and bake in 350 degree oven uncovered 45 minutes to 1 hour until cooks up good. Great even without the wine, perhaps better with.