8 oz. lasagne noodles uncooked
1 (10 3/4 oz.) can cream of chicken soup, undiluted
8 oz. lasagna noodles, uncooked
1 c. canned ready-to-serve chicken broth
1 10 3/4 oz. can cream of chicken soup
2 (3 oz.) pkg. cream cheese, softened
1 c. cottage cheese
1/2 c. mayonnaise or salad dressing
1/4 c. finely chopped fresh parsley
1/3 c. chopped pimento stuffed olives
1 c. sour cream
1/3 c. chopped onion
1/3 c. green peppers
1/2 tsp. salt
3 c. chopped cooked chicken
1/2 c. fine dry bread crumbs
1 tbsp. butter

Cook lasagna according to package directions. Drain, rinse, with cold water; drain again and set aside. Combine soup, broth and salt stirring until smooth; set soup mixture aside. Combine cream cheese and next 3 ingredients in a large bowl; beat at medium speed with an electric mixer. Mix until smooth. Stir in onion and next 3 ingredients. Set cream cheese mixture aside. Layer half each of lasagna noodles, cream cheese mixture, chicken and soup mixture in a lightly greased 8 inch baking dish. Repeat layers. Combine bread crumbs and butter, sprinkle on top.

Bake at 375°F for 25-30 minutes. 12 servings.