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Slightly modified from Karen’s recipe

INGREDIENTS:
lasagna noodles
2 cups cottage cheese, creamed
3 cups diced, cooked chicken meat
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese

1 medium-sized onion, chopped
1 chopped green bell pepper
2 cups sliced mushrooms
4 tablespoons butter
2 (10.75 ounce) cans Campbell’s cream of chicken soup
1/2 cup milk

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain. (or use oven-ready)
3. In a saucepan melt the butter and saute the onions, green peppers, mushrooms. Add chicken, chicken soup and milk; cook until smooth.
4. In a 9×13 inch baking dish, layer noodles, soup mixture and cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.