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Bethesda Cookbook p. 114

8 oz. wide or lasagne noodles
1/12 c. buttered soft bread crumbs
1 can condensed cream of mushroom soup
2-3 oz pkg. cream cheese, softened
2/3 c. milk
1 c. cream-style cottage cheese
½ t salt
1/3 c. sliced stuffed green olives
½ t. poultry seasoning
3 c. diced cooked chicken (or turkey)
1/3 c. chopped onions
1/3 c. chopped green peppers
1/4  minced parsley

Cook noodles in boiling salted water till tender; drain and rinse in cold water.
Mix next 4 ingredients and heat. ( bread crumbs,  mushroom soup, cream cheese,  milk )
Beat cheeses together
Stir in the olives, onions, peppers, parsley.
Place half the cooked noodles in a 11 ½ x 7 ½ x ½ baking dish.
Spread with half the cheese mixture; half the chicken an half the soup.
Repeat layers.
Top with crumbs.
Bake in moderate (375 degree) oven for 30 minutes or till well heated.