Cook noodles in a pot of salted boiling until just tender, drain, rinse under running water, drain.
In a saucepan, on medium low heat, add the soup, milk, salt, and poultry seasoning. Mix together and heat through.
In a mixing bowl, mix add the cream cheese and cottage cheese, use an electric mixer and beat together.
To the cheeses, stir in the green olives, onion, bell pepper, and parsley.
Preheat your oven to 190° C (375° F), get out a 7x11 inch baking pan.
Pour ½ the noodles in the baking pan and spread out evenly.
Spread ½ the cheese mixture over the noodles.
Spread ½ the chicken over the cheese mixture.
Spread ½ the soup mixture over the chicken.
Repeat in the same order, ending with the soup on top.
In a mixing bowl, combine the soft breadcrumbs with the melted butter, sprinkle over the top of the casserole.
Bake for 30 minutes or until heated through. Let rest for 10 minutes.
Serve and enjoy.