Chicken Lasagna

1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
2 tablespoons butter
1 10 3/4 ounce can of condensed cream of mushroom  or chicken soup
2/3 cup milk
8 oz package of lasagna noodles cooked
16 oz carton small curd cottage cheese
8 oz pkg cream cheese
2 1/2 cups cubed, cooked chicken ( I roast chicken thighs)
12 ounces (3 cups) shredded cheddar cheese
1/4 cup grated Parmesan cheese

Heat oven to 350.  In a large skillet, saute onion and green pepper in butter until tender.  Stir in soup and milk.  Spread a 1/2 cup of sauce on the bottom of a 9x13" pan.  Layer 1/3 of noodles, cottage cheese, cream cheese, chicken, sauce and cheddar cheese.  Repeat two more times.  Sprinkle Parmesan cheese over top.  Bake for 50-60 minutes.

This can be assembled a day ahead and refrigerated, or frozen for up to 3 months.