8 oz. lasagna noodles
1/2 c. chopped onion
1/2 c. chopped green pepper
3 tbsp. butter
1 can cream of chicken soup
1 (6 oz.) can sliced mushrooms, drained
1/3 c. milk
1 1/2 c. sm. curd cottage cheese
2 c. diced cooked chicken
2 c. diced Velveeta
1/2 c. fresh grated Parmesan cheese

Cook noodles according to package directions; drain. Cook onion and pepper in butter until tender. Stir in soup, mushrooms, and milk.

Lay half the noodles in a 13 x 9 x 2 inch baking pan; top with half each the sauce, cottage cheese, chicken, and Velveeta and Parmesan cheeses. Repeat layers except for last two cheeses.

Cover, bake at 350 degrees for 45 minutes. Remove cover. Top with cheeses; bake 2 minutes more.