Creamy Chicken Lasagna

• 12 uncooked lasagna noodles (12 oz)
• 1 tablespoon butter or margarine
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onions (1 1/2 medium)
• 1/3 cup milk
• 2 cans (10 3/4 oz each) condensed cream of chicken soup
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon pepper
• 1 container (12 oz) small-curd cottage cheese
• 3 cups diced cooked chicken
• 2 cups shredded mozzarella cheese (8 oz)
• cup shredded Cheddar cheese (4 oz)
• 1/2 cup grated Parmesan cheese

METHOD:

1:Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
2: Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
3: Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
4: Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.