4 skinless boneless chicken breast halves
1 can condensed tomato soup
1/2 tsp Italian seasoning, or dried oregano leaves, crushed
1/2 tsp garlic powder
1/4 C shredded mozzarella cheese
3 C rotini pasta, cooked and drained
Place the chicken in an 11x8 shallow baking dish. Stir the soup, Italian seasoning and garlic powder in a small bowl. Spoon the soup mixture over the chicken. Bake at 400°F for 20 minutes or until the chicken is cooked through. Sprinkle the cheese over the chicken. Serve with the pasta.
From Campbell's Casseroles book