8 lasagna noodles (cooked)
1 sm. jar pimento
1/2 c. chopped green peppers
1/2 c. chopped onion
2 cans cream chicken soup
3 c. chopped chicken
16 oz. ricotta cheese
1 1/2 c. shredded cheddar cheese
1 1/2 c. mozzarella
1 sm. can mushrooms (or 1 c. chopped fresh)

Sauce: Saute onions and green peppers in 3 tablespoons of butter. Add soup, pimento and mushrooms; heat until it liquifies.

In 9 x 13 pan, greased; layer noodles (4), 1/2 chicken, 1/2 sauce, 1/2 of all cheeses, sprinkle Parmesan cheese on top. Lay noodles, chicken, sauce and remaining cheese.

Bake at 350 degrees for 1/2 hour.