Eight lasagna noodles
3 cups diced chicken meat, cooked
1 can mushrooms, drained and sliced
1/2 cup grated Parmesan cheese
1 package creamed, small curd cottage cheese
2 cups shredded processed cheese
2 cans condensed cream of chicken soup
3/4 cup milk
3 tablespoons of butter
1/2 cup onion, chopped
1/4 cup peppers, chopped
1/2 cup chopped green pepper, chopped
1/2 tsp basil, dried
Cook noodles in a large pot of boiling water until done, check package directions for time. Rinse and drain. Set aside.
Sauté the green pepper and onions in butter, medium heat. Use a medium size saucepan, stir in condensed cream of chicken soup, milk, mushrooms, shredded cheese, pimiento, and basil.
Place half of the noodles in a baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
Bake at 175 degrees C for 45 minutes.