Preheat oven to 350°F (175°C).

Cook lasagna noodles according to package directions; drain.

In a large bowl, combine cream cheese and cottage cheese; beat until smooth.

Finely chop green bell pepper, onion, and mushroom; mince garlic.

Add cream of mushroom soup, mushrooms, milk, Italian seasoning, and garlic to the cheese mixture; mix well.

Stir in the chopped onion and green bell pepper. Season with salt and pepper to taste.

Spoon 1/3 of the cottage cheese mixture into an ungreased 13x9 inch glass baking dish.

Stir the cooked chicken into the remaining cheese mixture.

Layer 4 lasagna noodles over the cheese mixture in the dish.

Spread half of the chicken mixture over the noodles.

Sprinkle 1 cup of mozzarella cheese over the chicken mixture.

Repeat the layering with 4 noodles, the remaining chicken mixture, and another cup of mozzarella cheese.

Top with the remaining 4 lasagna noodles.

For the topping, melt butter in a small bowl and combine with Italian-style breadcrumbs.

Sprinkle the breadcrumb mixture evenly over the top of the lasagna.

Cover the baking dish with foil.

Bake, covered, for 40 minutes.

Uncover and bake for an additional 10-15 minutes, or until the topping is golden brown.

Let stand for 10 minutes before serving.