- 8 lasagna noodles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2/3 cup chicken broth
- 1/2 teaspoon poultry seasoning
- 2 (3 ounce) packages cream cheese
- 1 cup cottage cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/3 cup pimento-stuffed green olives
- 1/3 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1/4 cup chopped parsley
- 3 cups diced, cooked chicken meat
- 1 1/2 cups seasoned dry bread crumbs
- Cook noodles in a large pot of boiling water until done. Drain.
- Mix mushroom soup, broth, and poultry seasoning in a saucepan. Heat through.
- Beat together the cheeses, sour cream, and mayonnaise. Stir in olives, onions, green pepper and parsley.
- Place half of the noodles in a 9 x 13 inch pan. Layer with 1/2 cheese mixture, 1/2 chicken, and 1/2 mushroom soup mixture. Repeat. Top with crumbs.
- Bake at 375 degrees F (190 degrees C) for 30 minutes, or until heated through.