Cream Cheese Chicken Lasagna

1 box lasagna Noodles

4 oz cream cheese - softened

16 oz large curd cottage cheese

1 can cream of mushroom soup (I use reduced sodium and fat)

1/2 cup milk

1 clove minced garlic

3 cups (about) cubed chicken (you can use chicken breasts cut, or you can get a rotisserie on and shred it up, or you can even buy a couple of cans of the Hormel shredded chicken in a can by the tuna)

8 oz shredded mozzarella cheese

pepper to taste

TOPPING
2 tablespoons butter
handful of Italian bread crumbs

- Cook and drain noodles

-Combine cream cheese, cottage cheese soup, milk & garlic. Mix well. Stir in pepper.

-Spoon 1/3 of cheese even into ungreased 9x13 dish, top with a layer of noodles. Stir chicken into remaining cheese mix. Spread 1/2 of cheese/chicken mix on top of the noddles, then lay more noodles on top followed by the rest of the chicken/cheese and the mozzarella cheese and another layer of noodles.

- In a small bowl melt the butter.

- Drizzle the butter on top of the noddles and the sprinkle bread crumbs on top.

- Cover with foil and bake at 350* for 40 minutes. Uncover, bake an additional 101-15 minutes until topping is golden brown.