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| 8 x ca. 30 g | Lasagne noodles |
| 1/2 Tasse | Onion chopped |
| 1/2 | green pepper chopped |
| 4 Esslöffel | butter |
| 1 Dose | Cream of Chicken Soup chicken cream soup |
| 1 Tasse | mushrooms sliced |
| 1/2 Tasse | Pimentos, chopped/drained |
| 1/3 Tasse | white wine |
| 1/2 Teelöffel | basil crushed |
| 1 3/4 Tasse | cottage cheese |
| 2 Tasse | Chicken, cooked and diced |
| 2 Tasse | Mild cheddar cheese, grated |
| 1/2 Tasse | parmesan grated |
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Cook noodles in boiling, salted water according to package directions; drain. Saute onion and bell pepper in butter until onion is clear and tender. Stir in soup, mushrooms, pimento, wine and basil. Lay half the noodles in a 9"x 13" baking dish; top with half the sauce, followed in layers with half of the following: cottage cheese, chicken, cheddar and Parmesan cheeses. Add in layers remaining noodles, sauce, cottage cheese and chicken. Bake at 350 degrees 45 minutes. Top with remaining cheeses; bake 2 minutes more.
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