Cook Penne according to package directions.
Saute in a little olive oil:
green pepper, onion and celery until tender.
Cream of Chicken soup, milk and cheese - heat to get everything melted and mixed together. Gradually add milk to soup to keep from getting lumpy.
Sauted vegetables with soup mixture, add peas and then mix with cooked Linguine. Put into an 8 x 8 (or similar size). Bake at 350 degrees for about 20 to 30 minutes. If casserole is cold, heat for about 40 minutes or until bubbly.
5 Minutes before finished - sprinkle with French Fried Onions. Cook until chrispy!
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