Cream Cheese Chicken Lasagna

• Lasagna
• 12 dry lasagna noodles
• 2 (3 ounce) packages cream cheese, softened
• 1 cup cottage cheese
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup
• 1 (2 ounce) jar diced pimentos, drained
• 1/2 cup milk
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon of minced garlic
• 1/3 cup of finely chopped onion
• 1/3 cup of finely chopped bell pepper
• 3 cups cooked chicken (chopped or shredded)
• 2 cups mozzarella cheese
• Topping
• 1 tablespoon butter, melted
• 3/4 cup Italian style breadcrumbs

1. Cook the lasagna noodles to desired doneness as directed on the package; drain.
2. Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well.
3. Add soup, pimientos, milk, Italian seasoning, and garlic; mix well.
4. Stir in onion and bell pepper.
5. Spoon 1/3 of cottage cheese mixture evenly into ungreased 13 x 9-inch baking dish.
6. Top with 4 of the cooked noodles,.
7. Meanwhile stir the chicken into the remaining cottage cheese mixture.
8. Take half to the mixture and spread on top of noodles and 1 cup of mozzarella cheese; repeat with 4 more noodles, the other half of mixture, and remaining 1 cup of mozzarella cheese; top with the remaining 4 noodles.
9. In small bowl, combine topping ingredients; mix well and sprinkle over the top of the casserole.
10. Cover with foil.
11. Bake in preheated oven 350u0b0F for 40 minutes.
12. Uncover, bake an additional 10 minutes, or until crumb topping is golden brown. Let stand 10 to 15 minutes before serving.

lasagna, lasagna noodles, cream cheese, cottage cheese, condensed cream, pimentos, milk, italian seasoning, garlic, onion, bell pepper, chicken, mozzarella cheese, topping, butter, italian style breadcrumbs

Taken from www.food.com/recipe/cream-cheese-chicken-lasagna-39022 (may not work)