Cook the lasagna noodles to desired doneness as directed on the package; drain.
Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well.
Add soup, pimientos, milk, Italian seasoning, and garlic; mix well.
Stir in onion and bell pepper.
Spoon 1/3 of cottage cheese mixture evenly into ungreased 13 x 9-inch baking dish.
Top with 4 of the cooked noodles,.
Meanwhile stir the chicken into the remaining cottage cheese mixture.
Take half to the mixture and spread on top of noodles and 1 cup of mozzarella cheese; repeat with 4 more noodles, the other half of mixture, and remaining 1 cup of mozzarella cheese; top with the remaining 4 noodles.
In small bowl, combine topping ingredients; mix well and sprinkle over the top of the casserole.
Cover with foil.
Bake in preheated oven 350°F for 40 minutes.
Uncover, bake an additional 10 minutes, or until crumb topping is golden brown. Let stand 10 to 15 minutes before serving.