3 tbsp. butter
1/4 lb. or more mushrooms, sliced
1/2 c. chopped onions
1/2 c. green pepper
1 (10.75 oz.) can condensed cream of chicken soup
1/3 c. milk
1/4 c. chopped pimiento (optional)
1/2 tsp. dried basil
8 lasagne noodles, cooked and drained
1 (16 oz.) carton creamed cottage cheese
3 c. cubed cooked chicken OR chicken breasts sauteed
2 c. shredded Cheddar cheese
1/2 c. grated Parmesan cheese

Use 1 cup more of chicken broth if using cooked chicken. It's better if more saucy.

Melt butter, add mushrooms, onions and peppers; saute 5 minutes or until tender. Stir in soup, milk, and basil.

Arrange 4 noodles in greased 9 inch x 13 inch x 2 inch 3-quart glass baking pan. Top with layers of 1/2 of the sauce, 1/2 cottage cheese, 1/2 chicken, 1/2 Cheddar and Parmesan. Add remaining noodles and repeat layers.