8 oz. lasagna noodles (8)
1 can cream of chicken soup
2/3 c. chicken broth
1/2 tsp. salt
1/2 tsp. poultry seasoning
2 (3 oz.) pkg. cream cheese
1 c. cream style cottage cheese
1/2 c. sour cream
1/2 c. mayonnaise
1/3 c. stuffed green olives
1/3 c. chopped onion
1/3 c. green pepper, chopped
1/4 c. minced parsley
3 c. diced, cooked chicken
1 1/2 c. buttered bread crumbs

Cook noodles in salted water until tender. Rinse in cold water. Mix chicken soup, broth, salt, poultry seasoning in saucepan and heat. Beat together cheeses, sour cream, mayonnaise. Stir in olives, onions, green pepper and parsley. Place 1/2 the noodles in 9 x 13 buttered casserole. Spread with 1/2 cheese mix then 1/2 chicken and 1/2 soup mix. Repeat layers and top with buttered bread crumbs. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before cutting.