8 oz. cooked lasagne noodles
2 c. grated Mozzarella cheese
1/2 c. grated Parmesan cheese
3 tbsp. butter or oil
2 (4 oz.) cans sliced mushrooms, drained
1/2 c. chopped onion
2 cans cream of mushroom soup
1/2 c. milk
1 c. chicken, diced (cooked)
1 1/2 c. cottage cheese

Cook noodles. In small bowl mix cheeses; set aside. In large skillet, add butter or oil; saute mushrooms and onions. Add chicken and simmer.

In medium bowl, mix soup, milk and cottage cheese. Add to sauteed mixture and stir. Oil a 9"x13" pan. Place layer of lasagne noodles; cover with 1/3 of mushroom mixture, then 1/3 of cheese. Repeat 2 times, ending with heavy layer of cheese. Bake, uncovered at 350 degrees for 45 minutes. Serves 10. Freezes well.