8 oz. lasagna noodles
1/2 c. chopped onion
1/2 c. chopped green pepper
3 tbsp. butter
1 can condensed cream of chicken soup
1 (6 oz.) can sliced mushrooms, drained
1/2 c. chopped pimiento, drained
1/3 c. milk
1/2 tsp. dried basil, crushed
1 1/2 c. cream-style cottage cheese
2 c. diced cooked chicken
2 c. shredded American cheese
1/2 c. grated Parmesan cheese

Cook noodles in boiling salted water according to package directions; drain. Cook onion and pepper in butter until tender. Stir in soup, mushrooms, pimiento, milk and basil. Lay half the noodles in a 13x9x2 inch baking dish; top with half each the sauce, cottage cheese, chicken, and American and Parmesan cheeses. Repeat layers except for last two cheeses. Bake in 350 degree oven 45 minutes. Top with cheeses; bake 2 minutes more. Makes 8 to 10 servings.