Chicken Lasagna Bake

• 8 oz lasagna noodles, uncooked
• 1 (10 3/4 oz) can cream of chicken soup, undiluted
• 1 cup canned chicken broth
• 2 (3 oz) pkgs low fat cream cheese, softened
• 1 cup low fat cottage cheese
• 1/2 cup low fat sour cream
• 1/2 cup no fat mayonnaise or salad dressing
• 1/3 cup onion, chopped
• 1/3 cup green pepper, chopped
• 1/3 cup black olives, chopped
• 1/4 cup fresh parsley, finely chopped
• 3 cups chopped cooked chicken
• 1/2 cup fine dry breadcrumbs
• 1 Tbsp butter or margarine, melted

1. Cook lasagna according to package directions; drain.
2. Rinse with cold water, drain again, set aside.
3. Combine soup, broth, stir until smooth; set soup mixture aside.
4. Combine cream cheese and next 3 ingredients in a large bowl; beat at medium speed with electric mixer 1 minute or until smooth.
5. Stir in onion and next 3 ingredients.
6. Set cream cheese mixture aside.
7. Layer half each of lasagna noodles, cream cheese mixture, chicken and soup mixture in a lightly greased 13x9x2-inch baking dish.
8. Repeat layers.
9. Combine breadcrumbs and butter, sprinkle over top.
10. Bake at 375u0b0 for 25 to 30 minutes. 12 servings.

lasagna noodles, cream of chicken soup, chicken broth, cream cheese, cottage cheese, sour cream, mayonnaise, onion, green pepper, black olives, fresh parsley, chicken, breadcrumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029430 (may not work)