1/2 c. onion, chopped
1/2 c. green pepper, chopped
3 tbsp. butter
1 can cream of chicken soup
2/3 c. milk
1 can sliced mushrooms
1/2 c. pimiento
1/2 tsp. basil
3 c. cooked chicken chunks
1 (8 oz.) pkg. lasagna noodles, uncooked
1 1/2 c. cottage cheese
2-3 c. mozzarella cheese
1/2 c. Parmesan cheese

Sauté onion and green pepper in butter. Stir in chicken soup and milk. Drain mushrooms, pimiento; add to mixture with basil and chicken. Place a layer of lasagna noodles in bottom of 9x13-inch greased pan, layer of cottage cheese, layer of chicken mixture, layer of mozzarella cheese, layer of Parmesan cheese, repeat layers one more time. Cover with aluminum foil and bake at 350°F for 1 hour.

Serves 8.

Submitted by: Linda Williams