8 ounces Lasagna Noodles
1 can Cream of Mushroom Soup
2/3 cup Milk
1/2 teaspoon Salt
1/2 teaspoon Poultry Seasoning
2 packages Cream Cheese, (3oz each)
1 cup Cream-style Cottage Cheese
1/3 cup Olives, sliced
1/3 cup Onion, chopped
1/4 cup Parsley, minced
3 cups Cooked, diced Chicken
1-1/2 cups Soft Bread Crumbs, buttered
Serving Size : 12
Cook noodles until tender then drain and rinse with cold water. Mix soup, milk, and seasonings in saucepan and heat. Beat cheeses together in a medium sized bowl. Mix in olives, onions, and parsley. Place half of noodles in a greased 9×13″ baking dish and spread with half of the cheese mixture, half the soup mixture and half the chicken. Repeat the layers. Top with crumbs. Bake 375 for 30 minutes. Let stand for 10 minutes before serving.
If freezing this recipe, line baking dish with foil so once casserole is cooked and cooled it can be frozen, then removed from pan and double wrapped for freezing until ready to use.