8 oz. lasagna noodles
1 can cream of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
2 (3 oz.) pkg. cream cheese
1 c. cream style cottage cheese
1/3 c. chopped onion
1/3 c. chopped green pepper
1/4 c. minced parsley
3 c. diced cooked chicken
Pimento

Cook noodles in boiling salted water until tender; drain. Rinse in cold water. Mix soup, milk, salt and poultry seasoning; heat. Beat cheeses together; stir in onion, green pepper and parsley. Place half the noodles in 11 1/2 x 7 1/2 x 1 1/2 inch baking dish; spread with half the cheese mixture, half the chicken and half the soup mixture. Repeat layers. Bake in 375 degree oven for 30 minutes. Trim with pimento; let stand 10 minutes. Yield: 8 servings.