Chicken Lasagne Bake

• 8 oz. lasagne noodles uncooked
• 1 (10 3/4 oz.) can cream of chicken soup, undiluted
• 8 oz. lasagna noodles, uncooked
• 1 c. canned ready-to-serve chicken broth
• 1 10 3/4 oz. can cream of chicken soup
• 2 (3 oz.) pkg. cream cheese, softened
• 1 c. cottage cheese
• 1/2 c. mayonnaise or salad dressing
• 1/4 c. finely chopped fresh parsley
• 1/3 c. chopped pimento stuffed olives
• 1 c. sour cream
• 1/3 c. chopped onion
• 1/3 c. green peppers
• 1/2 tsp. salt
• 3 c. chopped cooked chicken
• 1/2 c. fine dry bread crumbs
• 1 Tbsp. butter or margarine

1. Cook lasagna according to package directions.
2. Drain, rinse, with cold water; drain again and set aside.
3. Combine soup, broth and salt stirring until smooth; set soup mixture aside.
4. Combine cream cheese and next 3 ingredients in a large bowl; beat at medium speed with an electric mixer.
5. Mix until smooth.
6. Stir in onion and next 3 ingredients.
7. Set cream cheese mixture aside.
8. Layer half each of lasagna noodles, cream cheese mixture, chicken and soup mixture in a lightly greased 8 inch baking dish.
9. Repeat layers. Combine bread crumbs and butter, sprinkle on top.
10. Bake at 375u0b0 for 25-30 minutes. 12 servings.

noodles, cream of chicken soup, lasagna noodles, chicken broth, cream of chicken soup, cream cheese, cottage cheese, mayonnaise, fresh parsley, pimento stuffed olives, sour cream, onion, green peppers, salt, chicken, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113554 (may not work)