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
1/2 c. chopped pimiento
1/3 c. milk
1/2 tsp. basil
1 1/2 c. cottage cheese
2 c. diced cooked chicken
2 c. shredded American cheese
1/2 c. Parmesan cheese

Cook noodles in boiling salted water according to package directions. Drain. Cook onion and pepper in butter until tender. Stir in soup, mushrooms, pimiento, milk and basil.

Lay half the noodles in a 9x13 inch baking dish. Top with half each the sauce, cottage cheese, chicken, American cheese and Parmesan cheese. Repeat layers except for last 2 cheeses. Bake at 350 degrees for 45 minutes. Top with rest of cheese and bake 2 minutes more.

Freezes well. BAKE AFTER FREEZING.