Three Cheese Chicken Bake

This is one of my favorite recipes. But for some reason, it always tastes better when my mom makes it. This is how the recipe is written. However, we usually use about 9-11 noodles and double the sauce ingredients to make it thicker and creamier. It goes great with salad and rolls. Enjoy!

6-8 lasagna noodles
3 Tbs Butter
1/2 c. finely Chopped Onion
4 oz can Mushroom pieces (drained)
1 can Cream of Chicken Soup
1/2 c. Milk

Cook the noodles in boiling water according to package instructions, drain. Melt butter in frying pan. Add onion and mushroom pieces; saute until onion is tender. Stir in cream of Chicken Soup and Milk.

1 1/2 c. Cottage Cheese (I don't like the chunks so I puree it first)
2 c. diced cooked chicken
2 c. Shredded Cheddar Cheese
1/2 c. Shredded Parmesan Cheese

Lay half the noodles in a greased 9x13 in baking dish. Top with half the sauce, 3/4 c. Cottage Cheese, 1 c. diced chicken, 1 cup shredded cheese, and 1/4 c. Parmesan Cheese. Repeat layers, except for last 2 cheeses. Bake at 350 degrees for 45 minutes or until all is heated through and bubbly. Top with both cheese and bakes 2 more minutes.