1 (8 oz.) pkg. egg noodles
2 (3 oz.) pkg. cream cheese, softened
1 c. cream style cottage cheese
1/3 c. chopped black olives
1/3 c. chopped onion
1/3 c. chopped green pepper
1/4 c. minced parsley
3 c. diced, cooked chicken
1 can cream of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning

Cook noodles; drain. Place 1/2 noodles in buttered 12 x 8 x 2 inch baking dish. Combine cream cheese and cottage cheese; beat 2 to 3 minutes with electric mixer. Stir in olives, onion, green peppers and parsley. Spread half of mixture over noodles.

Place half of chicken over chicken mixture. Combine soup, milk, salt and poultry seasoning. Warm mixture. Spread half of soup mixture over chicken. Repeat layers. Top with shredded cheddar cheese and crushed potato chips. Bake at 375 degrees for 30 minutes.