Source: Campbell’s Kitchen
Yield: 4 servings
- Boneless chicken breast halves: 4 Each
- Can tomato soup: 1 Each
- Italian seasoning: 1/2 Teaspoons
- Garlic powder: 1/2 Teaspoons
- Shredded mozzarella cheese: 1/4 Cups
- Hot cooked corkscrew pasta: 4 Cups
Place chicken in 2-quart shallow baking dish. Mix soup, Italian seasoning and garlic powder. Spoon over chicken.
Bake at 400ºF. for 20 minutes or until done.
Sprinkle cheese over chicken. Serve with pasta.