3 tbsp. butter
1/4 lb. fresh mushrooms, sliced
1/2 c. finely chopped onion
1/2 c. chopped green pepper
1 can cream of chicken soup
1/3 c. milk
1/4 c. chopped pimentos
1/2 tsp. dried basil leaves
1 (8 oz.) box lasagna, cooked and drained
1 (16 oz.) carton creamed cottage cheese
3 c. chicken, cooked and cubed
2 c. shredded Cheddar cheese
1/2 c. grated Parmesan cheese

Melt butter in 2 quart saucepan over medium heat about 2 minutes. Add mushrooms, onions, and green pepper; saute 5 minutes. Remove from heat. Stir in chicken soup, milk, pimentos, and basil. Arrange 4 noodles in greased 3 quart dish. Top with layers of 1/2 of the sauce, 1/2 cottage cheese, 1/2 chicken, 1/2 Cheddar cheese, and 1/2 Parmesan cheese. Add remaining noodles and repeat layers. Bake in 350 degree oven for 45 minutes or until hot and bubbly. Let stand 10 minutes before serving.