Ingredients

• 2 can (10 ¾ ounce) reduced fat cream of mushroom soup
• 2/3 cup skim milk
• ¼ teaspoon garlic salt
• ½ teaspoon poultry seasoning
• 1 can (4 ounce) sliced ripe olives
• 1/3 cup chopped onion
• 3 cups chopped cooked chicken
• 2 cups fine, dry breadcrumbs
• ½ cup (2 ounces) shredded sharp cheddar cheese

Directions

• Directions
• Cook noodles according to package directions; drain and set aside.
• Combine cottage cheese and cream cheese, stirring well; add soup and next 6 ingredients.
• Spread ½ cup of cheese mixture in bottom of a 13x9x2 inch baking pan.
• Layer one-third of the noodles, chicken, and cheese mixture in pan; repeat layers twice.
• Sprinkle with breadcrumbs and cheddar cheese; cover with aluminum foil.
• Bake at 350 degrees for 30 minutes; uncover and bake an additional 15 minutes.