Chicken Lasagne

• 3 Tbsp. butter or margarine
• 1/4 lb. fresh mushrooms, sliced
• 1/2 c. finely chopped onions
• 1/2 c. chopped green pepper
• 1 can condensed cream of chicken soup
• 1/3 c. milk
• 1/4 c. chopped pimientos
• 1/2 tsp. dried basil leaves
• 8 lasagna noodles, cooked and drained
• 1 (16 oz.) carton small curd cottage cheese
• 3 c. cubed, cooked chicken
• 2 c. shredded Cheddar cheese
• 1/2 c. Parmesan cheese

1. Melt butter in 2 quart saucepan over medium heat, about 2 minutes.
2. Add
3. mushrooms,
4. onion
5. and green pepper; saute 5 minutes
6. or
7. until tender.temove from heat.
8. Stir in chicken soup, milk, pimientos and basil.
9. Arrange 4 noodles in greased 13 x 9-inch glass baking dish.
10. Top
11. with
12. layers
13. oft/2
14. of sauce, 1/2 cottage cheese, 1/2 chicken, 1/2 Cheddar cheese and 1/2 Parmesan cheese.
15. Add remaining noodles and repeat layers. Bake in 350u0b0 oven for 45 minutes or until hot and bubbly.
16. Let stand 10 minutes before serving.

butter, fresh mushrooms, onions, green pepper, condensed cream, milk, pimientos, basil, lasagna noodles, cottage cheese, chicken, cheddar cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=632371 (may not work)