8 oz. stroganoff noodles
1 can condensed mushroom soup
3/4 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
2 (3 oz.) pkg. cream cheese, softened
1/3 c. cottage cheese
1/3 c. sliced stuffed green olives
1/3 c. chopped onions
1/4 c. chopped green pepper
1/4 c. minced parsley
3 c. diced cooked chicken
1 1/2 c. buttered soft bread crumbs

Cook noodles in salt water (or in broth) until tender. Drain, rinse in cool water. Mix soup, milk, salt, poultry seasoning. HEAT.

Beat cheeses together, stir in olives, onions, pepper and parsley. Place half of noodles in baking dish. Spread with half of cheese mixture, half of chicken, half of soup mixture. Repeat layers. Top with crumbs. Bake at 375 degrees for 30 minutes or until heated through. Stand for at least 10-15 minutes until set. Top with pimento or olives. Serves 8.