Ingredients

• •8 oz lasagna noodles
• •1 cream of mushroom soupOriginal recipe ingredient: 1 can cream of mushroom soup
• •⅔ cup milkOriginal recipe ingredient: 2/3 cup milk
• •½ tsp saltOriginal recipe ingredient: 1/2 tsp salt
• •½ tsp poultry seasoningOriginal recipe ingredient: 1/2 tsp poultry seasoning
• •8 oz cream cheese, softened
• •1 cup creamed cottage cheese
• •⅓ cup finely chopped onionOriginal recipe ingredient: 1/3 cup onion, finely chopped
• •¼ cup parsley, choppedOriginal recipe ingredient: 1/4 cup parsley, chopped
• •3 cups cooked chicken, chopped or shredded
• •1 ½ cup soft bread crumbs, butteredOriginal recipe ingredient: 1 1/2 cups soft bread crumbs, buttered
• •⅓ cup sliced stuffed olivesOriginal recipe ingredient: 1/3 cup stuffed olives, sliced

Instructions

1. 1Preheat the oven to 375°F (190°C). Lightly butter a 9 × 13-inch baking dish.
2. 2Cook the lasagna noodles according to the package directions until tender. Drain and rinse with cool water, then set aside.
3. 3In a saucepan, combine the cream of mushroom soup, milk, salt, and poultry seasoning. Heat over medium heat, stirring occasionally, until hot and well combined.
4. 4In a large bowl, beat the softened cream cheese until smooth. Add the cottage cheese, onion, parsley, and stuffed olives and mix until combined.
5. 5Arrange half of the cooked lasagna noodles in the prepared baking dish.
6. 6Spread half of the cheese mixture over the noodles, followed by half of the soup mixture and half of the chicken.
7. 7Repeat the layers with the remaining noodles, cheese mixture, soup mixture, and chicken.
8. 8Sprinkle the buttered bread crumbs evenly over the top.
9. 9Bake uncovered for 30 minutes, or until heated through and bubbling around the edges.
10. 10Remove from the oven and let stand for 10 minutes before slicing and serving.
11. 11Serves 6–8. Freezes well.