Chicken Milano(An Easy Make-Ahead Casserole)

• 1 lb. boneless chicken, cut into 1-inch strips *
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1 green or red pepper, cut into strips
• 1 (3 oz.) can sliced mushrooms, drained
• 1 tsp. Worcestershire sauce
• 1/8 tsp. pepper
• 1/2 tsp. basil, crushed
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1/2 c. milk
• 2 (9 oz.) pkg. fresh linguine or fettuccine
• 3 sliced tomatoes
• 2 Tbsp. melted butter
• 1 1/2 c. croutons
• 1 c. grated Romano cheese

1. Saute chicken, onion, celery and pepper in 2 tablespoons oil for about 4 minutes.
2. Add mushrooms and seasonings and simmer 20 minutes.
3. Blend in soup and milk and cook 5 minutes.
4. Cook linguine according to package directions and toss with chicken mixture.
5. Pour into a 2-quart casserole.
6. Overlap tomato slices on top.
7. Toss croutons with butter and spread over tomatoes.
8. Bake 20 minutes at 350u0b0
9. for 20 minutes.
10. Top with cheese and bake another 10 minutes.

boneless chicken, onion, celery, green, mushrooms, worcestershire sauce, pepper, basil, cream of mushroom soup, milk, fresh linguine, tomatoes, butter, croutons, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242841 (may not work)