Chicken Lasagna

• 4 chicken breast halves
• 1 1/2 c. water
• 6 lasagna noodles
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1 c. cream-style cottage cheese
• 2 (3 oz.) pkg. cream cheese, cubed
• 2/3 c. milk
• 1 tsp. Worcestershire sauce
• 1/2 tsp. poultry seasoning
• 1/2 tsp. salt
• 1/4 c. thinly sliced green onions
• 1/3 c. diced green pepper
• 1/2 c. diced celery
• 1/3 c. sliced pimiento-stuffed olives
• 1 c. soft breadcrumbs
• 2 Tbsp. butter or margarine, melted
• 1/4 c. minced fresh parsley

1. Arrange chicken breasts in a 12 x 8 x 2-inch baking dish, placing meatier portions to outside of dish.
2. Add water; cover with heavy-duty plastic wrap.
3. Microwave at High 12 to 18 minutes, giving dish a half turn after 6 minutes.
4. Cool chicken; cut into bite size pieces.
5. Set aside.

chicken, water, lasagna noodles, cream of mushroom soup, creamstyle cottage cheese, cream cheese, milk, worcestershire sauce, poultry seasoning, salt, green onions, green pepper, celery, olives, breadcrumbs, butter, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519218 (may not work)