Cream Cheese Chicken Lasagna

• 9 lasagna noodles
• 1 cup cottage cheese, low fat
• 6 ounces cream cheese, softened
• 2 cans cream of mushroom soup
• 23 cup milk, skim
• 14 teaspoon garlic salt
• 12 teaspoon poultry seasoning
• 4 ounces ripe olives, sliced
• 13 cup onion, chopped
• 13 cup green pepper, chopped
• 3 cups chicken, Diced, cooked
• 2 cups breadcrumbs, Fine dry
• 12 cup sharp cheddar cheese, shredded

1. Cook noodles according to package directions; drain, and set aside.
2. Combine cottage cheese and cream cheese, stirring well; add soup and next 6 ingredients.
3. Spread 1/2 cup of cheese mixture in bottom of a 13- x 9- x 2-inch baking pan.
4. Layer one-third of the noodles, chicken, and cheese mixture in pan; repeat layers twice.
5. Sprinkle with breadcrumbs and Cheddar cheese; cover with aluminum foil.
6. Bake at 350 degrees for 30 minutes; uncover and bake an additional 15 minutes.

lasagna noodles, cottage cheese, cream cheese, cream of mushroom soup, milk, garlic, poultry seasoning, olives, onion, green pepper, chicken, breadcrumbs, cheddar cheese

Taken from www.food.com/recipe/cream-cheese-chicken-lasagna-677 (may not work)