6 boneless chicken breasts (1/2-inch fillets work best for me)
1/2 (12 oz.) bottle Lawry's Hawaiian marinade
3/4 (16 oz.) pkg. linguine pasta
seasoned bread crumbs (enough to bread chicken breasts)
2 to 3 stalks celery
1 medium sweet red bell pepper
1 medium shallot
2 garlic cloves
8 to 10 fresh mushrooms
2 nice sized broccoli crowns
1 (10 oz.) can cream of mushroom soup
1 (15 oz.) can chicken broth
1/2 cup grated Romano cheese
1/2 cup shredded mozzarella cheese
dried parsley, for garnish (optional)
4 tbsp. (1/2 stick) butter, divided
olive oil, as needed

Marinate chicken breasts with Hawaiian marinade in Ziploc bag for 2 to 3 hours in refrigerator.

Cook and drain linguine.

Bread the marinated chicken breasts and bake for 20 minutes at 350°F. Only half cook as they will finish cooking in the casserole dish.

Dice celery, pepper, shallot and garlic. Slice fresh mushrooms to desired size. Cut broccoli away from stalk into individual crowns. Sauté vegetables in olive oil and a few pats of butter until soft. Add the mushrooms in when other vegetables are about half done. When done, set aside.

Drizzle a little olive oil and a few pats of butter in bottom of an 8x12-inch Pyrex baking dish. Add a half a can of cream of mushroom soup. Right out of the can... not diluted. Spread evenly with a spoon.

Place a layer of cooked linguini over the soup. Add 3/4 of the sautéed vegetables on top of the linguine. Uniformly spoon half the chicken broth over vegetables and linguine. Sprinkle in Romano evenly.

Place chicken breasts to cover the pasta and vegetables. Top with the remainder of the marinated vegetables and cover with shredded mozzarella. Add remainder of the soup and chicken broth evenly. If desired, drizzle a bit more olive oil on top of casserole and a sprinkle or two of Romano. Add a sprinkle of parsley, if desired.

Bake uncovered for another 25 minutes at 350°F.

Serve with garlic bread and a salad.

Enjoy!

Submitted by: Herb in NJ