Chicken Mozzarella

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