Cream Cheese Chicken Lasagna

• LASAGNA
• 12 uncooked lasagna noodles
• 2 (3 ounce) packages cream cheese
• 1 cup cottage cheese
• 2 (10 1/2 ounce) cans condensed cream of mushroom soup
• 1/2 cup mushroom
• 1/2 cup milk
• 1 teaspoon Italian spices
• 1/4 teaspoon garlic
• 1/3 cup onion
• 1/3 cup green bell pepper
• 3 cups shredded cooked chicken, breast. crock pot chicken works best keep it simple
• 2 cups shredded mozzarella cheese
• TOPPING
• 1 tablespoon butter (melted)
• 3/4 cup Italian style breadcrumbs

1. Cook lasagna noodles to desired doneness as directed by package; drain. Preheat oven to 350u0b0F.
2. Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Finely chop green bell peppers, onion and mushroom, mince garlic.
3. Add soup, mushrooms, milk, Italian seasoning and garlic; mix well.
4. Stir in onion and green bell pepper. Add salt and pepper to taste.
5. Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9 glass baking dish.
6. Stir chicken into remaining mixture. Top mixture in dish with 4 noodles, half of the chicken mixture, and 1 cup mozzerella cheese. (Repeat.) Top with remaining 4 noodles.
7. TOPPING:
8. In small bowl combine topping mixture, mix well. Sprinkle over top of casserole. Cover with foil.
9. Bake immediately or refrigerate over night.
10. LASAGNA:
11. Bake casserole, covered, for 40 minutes Uncover and bake an additional 10 - 15 mins or until topping is golden brown.
12. Let stand before serving.

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Taken from www.food.com/recipe/cream-cheese-chicken-lasagna-463669 (may not work)