Just before serving combine lettuce, bacon with toasted almonds and sesame seeds in a large bowl. Add dressing and toss. Top with chow mein noodles, if desired.
Cook pasta according to package directions; drain.
Cook chicken and cut into strips.
Mix soup, water and Velveeta in microwaveable bowl. Microwave on high 3 minutes, stirring after 2 minutes.
Pour 1/3 of soup mixture onto bottom of 9x13" baking dish.
Add broccoli to remaining soup mixture.
Stuff pasta with chicken strips, place in baking dish. Cover with remaining soup mixture. Sprinkle with Parmesan cheese.
Cover with foil and bake 45-50 minutes.
NOTE: Rotisserie chicken from the deli counter is a great fast fix for this recipe.
Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.
Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.