Chicken Mozzarella


4 skinless, boneless chicken breast halves (about 1lb)
1 can (10 3/4 oz)condensed Tomato soup
1/2 tsp dried italian seasoning or dried oregano leaves crushed
1/2 tsp garlic powder
1/4 cup shredded mozzarella
2 1/2 cups Rotini (uncooked, cooked = 4cups)


1. Place the chicken into a 2-quart shallow baking dish. Stir in the soup, Italian season and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.

2. Bake at 400F, for 20 minutes or until the chicken is cooked through. Sprinkle with cheese. Let stand for 5 minutes.

3. Serve the chicken and sauce with the pasta.

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