Chicken Lasagna

I referenced a couple different recipes and combined the parts I liked to come up with this little version.  I loved it.  I think next time I'm going to try to add a vegetable, probably asparagus.  This wasn't as much work as I thought it would be.  I prepared it in the afternoon and then just popped it in the oven 30 minutes before we wanted to eat!  Enjoy!

Ingredients:

8 Lasagna Noodles

1 cup chicken broth
1 can of cream of mushroom or cream of chicken soup

1/2 teaspoon poultry seasoning

1 cup Colby Jack Cheese (or whatever you have on hand)

8 oz package of cream cheese

1 cup cottage cheese

1/2 cup sour cream

1/2 cup mayo

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1/4 cup chopped parsley

3 cups diced, cooked chicken meat (I used rotissiere this time and it worked great)

1 1/2 cups seasoned dry bread crumbs

Directions:

1.  Cook noodles in a large pot of boiling water until done.  Drain.

2.  Mix soup, broth, and poultry season in a saucepan.  Heat through.

3.  Beat together the cheeses, sour cream, and mayo.  Stir in olives, onions, green pepper and parsley.

4.  Place half the noodles in a 9x13 inch pan.  Layer with 1/2 cream cheese/cottage cheese mixture, 1/2 cheese, 1/2 chicken, and 1/2 soup mixture.  Repeat.  Top with bread crumbs.

5.  Bake at 375 dgrees F for 30 minutes, or until heated through.