Chicken Lasagna

8 oz Lasagna noodles

1 ½ cups cream style cottage cheese

3 cups diced cooked chicken

½ cup grated parmeasan cheese

1 ½ cups shredded cheddar cheese ( I often add more)

½ cup diced onion

1 tbsp butter

1 can (6 oz) sliced mushrooms, drained, or 1 lb fresh mushrooms, sliced

1 can (10.5 oz) cream of chicken soup

1/3 cup milk

¼ cup chopped pimento (I use less)

½ tsp basil

Cook noodles until tender in large quantity of salted boiling water.  Drain and rinse in cold water.  Sauté onion in butter.  Drain off excess grease.  Stir in the can of soup, milk, mushrooms, pimento and basil.  Then add cottage cheese and chicken and stir.

To layer: place 1/3 noodles in greased 9x13 glass baking dish.  Cover with 1/3 sauce mixture and both cheeses.  Repeat for second layer, then a last layer.  Bake at 350 from 35 minutes to 1 hour.