Chicken Lasagna

• 1 (8 oz.) pkg. lasagna noodles
• 2 qt. boiling water
• 1 can mushroom soup
• 2/3 c. milk
• 1 tsp. salt
• 1/2 tsp. Italian seasoning
• 1 pkg. cream cheese
• 1 small carton cottage cheese
• 1 pt. fresh mushrooms
• 1/2 stick butter
• 1/3 c. chopped onion
• 1/3 c. bell peppers
• 1 tsp. parsley
• 6 to 8 medium size chicken breasts (boneless and skinless), split

1. Boil chicken until done and dice.
2. Dip in Italian bread crumbs and Parmesan cheese.
3. Cook noodles; rinse and drain.
4. Heat soup, milk, salt and Italian seasoning.
5. Stir in cream cheese and cottage cheese while mix is still warm.
6. Saute mushrooms, onion and bell peppers.
7. Mix in parsley.
8. In a 13 x 9-dish, layer the noodles and soup mix.
9. Layer the
10. chicken, mushrooms and onion. Repeat until dish is full.
11. Top with bread crumbs.
12. Cook at 325u0b0 for 30 minutes.

lasagna noodles, boiling water, mushroom soup, milk, salt, italian seasoning, cream cheese, cottage cheese, fresh mushrooms, butter, onion, bell peppers, parsley, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693062 (may not work)