8 oz. lasagna noodles
1 can cream of chicken soup
2/3 c. milk
1/2 tsp. sage or poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 c. cottage cheese
1/2 c. finely chopped onion
1/4 c. snipped parsley
3 c. diced cooked chicken
1 1/2 c. soft bread crumbs
3 tbsp. butter, melted
1 (8 oz.) softened cream cheese

Cook noodles in boiling salted water until tender; drain and rinse under cold running water. Mix soup with milk, seasoning, salt and pepper; heat through, stirring. Beat cream cheese and cottage cheese until smooth; stir in onion and parsley.

Layer half the noodles in 11 x 7 x 1 1/2 baking dish; spread with 1/2 chicken and soup mixture and 1/2 cheese mixture. Repeat layers.

Toss bread crumbs with melted butter until thoroughly mixed and sprinkle over casserole. Bake at 375 degrees for 30 minutes. Let stand about 10 minutes to set up for easier cutting. 8 servings.