8 oz. lasagne
1 can cream of mushroom soup
2/3 c. chicken broth
1/2 tsp. poultry seasoning
2 (3 oz.) cream cheese
1 c. cottage cheese
1/2 c. sour cream
1/2 c. mayonnaise
1/3 c. stuffed olives
1/3 c. chopped onion
1/3 c. green pepper
1/4 c. minced parsley
3 c. diced chicken
1 1/2 c. buttered bread crumbs

Cook noodles. Drain. Mix chicken soup broth and poultry seasoning in saucepan, heat. Beat together the cheeses, sour cream and mayonnaise. Stir in olives, onions, green pepper and parsley. Place half of noodles in a 9x13 inch pan. Spread 1/2 oz. cheese mixture, half of chicken, half of soup. Repeat. Top with crumbs and cheese. Bake at 375 degrees for 30 minutes until heated.