Ingredients

9 lasagna noodles
1 cup low-fat cottage cheese
1 container (6-ounce) reduced-fat cre; am cheese, softened
2 can (10 3/4-ounce) reduced-fat cream of; mushroom soup
2/3 cup skim milk
1/4 teaspoon garlic salt
1/2 teaspoon poultry seasoning
1 can (4-ounce) sliced ripe olives
1/3 cup chopped onion
1/3 cup chopped green bell pepper
3 cup chopped cooked chicken
2 cup fine, dry breadcrumbs
1/2 cup (2 ounces) shredded sharp cheddar c; heese

Procedure

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. Yield: 6 servings.
americann,casserole