Farmhouse Chicken Lasagna

• 3 tablespoons butter
• 1 large onion, chopped
• 12 of a large green pepper, chopped
• 8 ounces fresh mushrooms, sliced
• 1 (10 3/4 ounce) can cream of mushroom soup
• 13 cup milk
• 1 (2 ounce) jar pimientos, drained
• 1 teaspoon dried basil
• 3 cups cooked chicken, chunks
• 8 ounces cheese, grated (Cheddar or Monterey Jack)
• 2 cups cottage cheese
• 34 cup parmesan cheese, grated (divided)
• 9 lasagna noodles, cooked & drained
• 2 teaspoons parsley

1. Preheat oven to 350; grease a 13x9 pan; set aside.
2. Melt butter in a HOT frying pan, then add onion and green pepper; saute until tender.
3. Add mushrooms, cook until tender; remove from heat.
4. Stir in soup, milk, pimientos, and basil; set aside.
5. In a separate bowl, combine chicken, cheeses, and 1/4-cup Parmesan.
6. FIRST LAYER: Divide the mushroom-sauce into four portions (in the frying pan); spread one portion in the prepared cake pan, cover with three noodles.
7. SECOND LAYER: Spoon HALF of the chicken mixture over the noodles and another fourth of the mushroom-sauce; cover with three noodles.
8. THIRD LAYER: Repeat of the second layer.
9. Sprinkle with parsley and remaining Parmesan.
10. Cover and bake for 30 minutes; uncover and bake another 15-20 minutes (hot & bubbly).
11. Let stand 15 minutes before cutting.

butter, onion, green pepper, mushrooms, cream of mushroom soup, milk, pimientos, basil, chicken, cheese, cottage cheese, parmesan cheese, lasagna noodles, parsley

Taken from www.food.com/recipe/farmhouse-chicken-lasagna-278023 (may not work)