Cream Cheese-Chicken Lasagna

Cream Cheese-Chicken Lasagna

* 9 Lasagna noodles
* 1 c Low-fat cottage cheese
* 1 Container (6-ounce)
* -reduced-fat cream cheese,
* -softened
* 2 cn (10 3/4-ounce) reduced-fat
* -cream of mushroom soup
* 2/3 c Skim milk
* 1/4 ts Garlic salt
* 1/2 ts Poultry seasoning
* 1 cn (4-ounce) sliced ripe olives
* 1/3 c Chopped onion
* 1/3 c Chopped green bell pepper
* 3 c Chopped cooked chicken
* 2 c Fine, dry breadcrumbs
* 1/2 c (2 ounces) shredded sharp
* -Cheddar cheese

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.