Cook the pasta in a medium pot of the boiling salted water until drain. In a medium bowl, mix together the cream of mushroom soup and cream of chicken soup, chopped onions, cottage cheese, sour cream, poultry seasoning, oregano, basil, grated Parmesan cheese, and the chicken. If desired, add the olives. 9x13 inch casserole of dish, layer 3 lasagna noodles, half of the chicken sauce and grated Colby cheese, 3 lasagna noodles, the remaining chicken sauce, 3 lasagna noodles, and finally grated mozzarella cheese. Cover with the aluminum foil.Bake in a preheated 350 degree F (175 degrees C) oven for 50 minutes. Remove the foil, and continue baking for 20 minutes. and let stand 15 minutes before serving.
INGRIDIENTS:4 cups chopped, cooked chicken meat
2 cups shredded Colby cheese
2 1/2 cups shredded mozzarella cheese
9 lasagna noodles
1 cup chopped onion
1 (8 ounce) container cottage cheese
1/2 teaspoon dried basil
1/3 cup sliced black olives (optional)
3/4 cup grated Parmesan cheese
1/2 (8 ounce) container sour cream
1/4 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
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