Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  lasagna noodles -- uncooked
  1                can  {10 3/4 oz.}  condensed cream of chicken
                        soup -- undiluted
  1                cup  canned chicken broth
     1/2      teaspoon  salt
  2        3 oz. pkgs.  cream cheese -- softened
  1                cup  cottage cheese
     1/2           cup  sour cream
     1/2           cup  mayonnaise or salad dressing
     1/3           cup  chopped onion
     1/3           cup  chopped green bell pepper
     1/3           cup  chopped pimiento-stuffed olives -- drained
     1/4           cup  finely chopped fresh parsley
  3               cups  chopped cooked chicken
     1/2           cup  fine dry bread crumbs
  1         tablespoon  butter or margarine -- melted

Preparation:

* Cook lasagna according to package directions; drain. Rinse with cold water; drain again, and set aside. * Combine soup, broth, and salt, stirring until smooth; set aside. * Combine cream cheese and next 3 ingredients in a large mixing bowl; beat at medium speed with an electric mixer 1 minute or until smooth. Stir in onion and next 3 ingredients. Set cream cheese mixture aside. * Layer half each of lasagna noodles, cream cheese mixture, soup mixture, and chopped chicken in a lightly greased 13 x 9 x 2-inch baking dish. Repeat layers. Combine bread crumbs and butter; sprinkle over top. * Bake at 375 degrees for 25 to 30 minutes. LOW-FAT TIP: To reduce fat and calories, substitute fat-free chicken broth, reduced-fat cream cheese, reduced-fat cottage cheese, reduced-fat sour cream, and reduced-fat mayonnaise.

Nutritional Information:

381 Calories (kcal); 26g Total Fat; (60% calories from fat); 13g Protein; 25g Carbohydrate; 76mg Cholesterol; 445mg Sodium