Chicken Lasagna

Leah Vanderlugt

½ cup green pepper, chopped

½ cup onion, chopped

3 Tablespoon butter

1 can cream of chicken soup

1/3 cup milk

6 oz. can drained mushrooms

2 cup shredded cheddar cheese

6 lasagna noodles; cooked and drained

1 ½ cup cottage cheese

2 cooked chicken breasts

½ cup parmesan cheese

Saute vegetables in butter.  Stir in milk, soup, mushrooms and cheese. (this is your sauce)

Layer in a 9x 13” pan:  ½ noodles, ½ chicken, ½ cottage cheese, ½ sauce, ½  parmesan cheese.  Repeat.

Bake at 350 degrees for 45  minutes.