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Tomato Chicken and Pasta Bake
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| Prep Time: 5 min Cook Time: 45 min Ingredients 1 can (10 oz/284 mL) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup 1 soup can water | |
| 2 1/4 cups (525 mL) | uncooked rotini pasta |
| 2 cups (500 mL) | chopped fresh spinach |
| 1 cup (250 mL) | quartered fresh mushrooms |
| 4 (about 1 lb/500 g) | boneless, skinless chicken breast halves |
| 1/2 cup (125 mL) | shredded mozzarella cheese |
| 1/4 tsp (1 mL) | cracked black pepper |
Directions
1. Mix soup, water and pasta in shallow 2 qt (2L) baking dish. Stir in vegetables.
2. Top with chicken. Sprinkle with cheese and pepper. Cover.
3. Bake at 375°F (190°C) until chicken is cooked through and pasta is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes.
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