2 tbsp. oil
1 lg. onion, chopped
2 cloves garlic
1 bell pepper
2 cans tomato soup
1 (10 oz.) enchilada sauce
2 tbsp. chili powder
1 tsp. ground cumin
1 (10 oz.) pkg. lasagna noodles, cooked
4 c. cooked chicken
6 oz. sharp Cheddar or Monterey Jack cheese

CHEESE FILLING:

1 pt. cottage cheese
2 eggs
1/3 c. chopped parsley
3-4 tbsp. green chilies

Cook onion, garlic and pepper in large skillet. Stir in soup, enchilada sauce, salt and pepper, cumin, chili powder. Reduce heat and simmer uncovered 10 minutes until thick.

Mix all cheese filling ingredients in bowl.

Grease 9x13 pan and spread with thin layer of sauce. Place layer of noodles. Spread 1/2 cheese filling over noodles and top with half of remaining sauce. Arrange half the chicken pieces over. Repeat layering, ending with shredded cheese. Bake at 375 for 35 minutes or 50 minutes if refrigerated.