8 oz. lasagna noodles
1/2 c. chopped onion
1/2 c. chopped green pepper
3 Tbsp. butter
1 can cream of chicken soup
6 oz. can mushrooms, drained
1/2 c. chopped pimento
1/3 c. milk
1/2 tsp. dried basil
1 1/2 c. cottage cheese
2 c. diced chicken
2 c. shredded American cheese
1/2 c. grated Parmesan cheese

Cook noodles and drain. Cook onion and green pepper in butter until tender. Stir in soup, mushrooms, pimento, milk and basil. Lay 1/2 the noodles in a 13 x 9-inch pan. Top with half each the sauce, cottage cheese, chicken and American and Parmesan cheeses. Repeat layers except for the last 2 cheeses. Bake at 350° for 45 minutes. Top with remaining cheeses. Bake a few minutes more. Makes 8 to 10 servings.