Preheat your oven to 375°F (190°C).

Grease a 9 x 13 x 2 inch baking dish.

Cook the lasagna noodles according to package directions until tender.

Drain and rinse under cold water to prevent sticking.

In a saucepan, combine the cream of mushroom soup, milk, salt, and poultry seasoning.

Heat over medium heat until warm, stirring occasionally.

In a mixing bowl, beat together the softened cream cheese and cream style cottage cheese until smooth.

Stir in the chopped onions, minced parsley, and sliced olives.

In the greased baking dish, place half of the cooked lasagna noodles in an even layer.

Spread half of the cheese mixture over the noodles, followed by half of the soup mixture, and then half of the diced cooked chicken.

Repeat the layers with the remaining noodles, cheese mixture, soup mixture, and chicken.

Top the lasagna with buttered soft bread crumbs.

Bake in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is bubbly.

Remove from the oven and let stand for 10 minutes before serving.