9 lasagna noodles 1 cup Cottage cheese, low fat 6 ounces cream cheese, softened 2 cans cream of mushroom soup 2/3 cup milk, skim 1/4 teaspoon garlic salt 1/2 teaspoon poultry seasoning 4 ounces ripe olives, sliced 1/3 cup onion, chopped 1/3 cup green bell pepper, chopped 3 cups diced cooked chicken 2 cups Fine, dry, breadcrumbs 1/2 cup Cheddar, sharp, shredded
Cook noodles according to package directions; drain, and set aside. Combine cottage cheese and cream cheese, stirring well; add soup and next 6 ingredients. Spread 1/2 cup of cheese mixture in bottom of a 13- x 9- x 2-inch baking pan. Layer one-third of the noodles, chicken, and cheese mixture in pan; repeat layers twice. Sprinkle with breadcrumbs and Cheddar cheese; cover with aluminum foil. Bake at 350 degrees for 30 minutes; uncover and bake an additional 15 minutes.