Chicken Noodle Bake

• 1 (8 oz.) pkg. wide or lasagne noodles
• 1 can condensed cream of mushroom soup
• 2/3 c. milk
• 1/2 tsp. salt
• 1/2 tsp. poultry seasoning
• 2 (3 oz.) pkg. cream cheese, softened
• 1 c. cottage cheese
• 1/3 c. sliced green olives
• 1/3 c. chopped onion
• 1/3 c. chopped green pepper
• 3 c. diced, cooked chicken or turkey
• 1 1/2 c. buttered soft bread crumbs

1. Cook noodles in boiling, salted water until tender; drain and rinse in cold water.
2. Mix next 4 ingredients; heat.
3. Beat the cheeses together.
4. Stir in the next 4 ingredients.
5. Place half of the noodles in 11 1/2 x 7 1/2 x 1 1/2-inch baking pan; spread with half of the cheese mixture, half of the chicken and half of the soup; repeat layers.
6. Top with crumbs.
7. Bake in a moderate oven about 30 minutes or until heated through.
8. Let stand 10 minutes. Cut in squares.
9. Makes 8 servings.

noodles, condensed cream, milk, salt, poultry seasoning, cream cheese, cottage cheese, green olives, onion, green pepper, chicken, buttered soft bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278837 (may not work)