(by Shirley McNevich)
4 boneless, skinless chicken breast halves
1 can Campbell's tomato soup + 1/2 of the can filled with water
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese
4 cups cooked, hot corkscrew pasta (multicolored)
Place the chicken in a shallow baking dish sprayed with Pam. In a bowl, mix soup, oregano, garlic powder, 1/2 can water--stir. Pour tomato soup mixture over the chicken in the baking dish. Bake at 400 degrees for 25 minutes or until chicken is done--test with a fork for tenderness. Remove from oven, sprinkle mozzarella over the top (it should melt on its own--if not return to oven for a minute or two). Serve with hot, cooked pasta.
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