Tomato Chicken and Pasta Bake Recipe

Name: Tomato Chicken and Pasta Bake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 can (284 mL) CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup; 1 can water; 2 1/4 cups (560 mL) uncooked rotini (spiral) pasta; 2 cups (500 mL) chopped fresh spinach; 1 cup (250 mL) quartered fresh mushrooms; 4 (about 1 lb/500 g) skinless, boneless chicken breast halves; 1/2 cup (125 mL) shredded mozzarella cheese; 1/4 tsp (1 mL) cracked black pepper

Ingredients

1 can (284 mL) CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
1 can water
2 1/4 cups (560 mL) uncooked rotini (spiral) pasta
2 cups (500 mL) chopped fresh spinach
1 cup (250 mL) quartered fresh mushrooms
4 (about 1 lb/500 g) skinless, boneless chicken breast halves
1/2 cup (125 mL) shredded mozzarella cheese
1/4 tsp (1 mL) cracked black pepper

	PREP TIME 5m	COOK TIME 45m	TOTAL TIME 50m
YIELD 4 servings

Instructions

Mix soup,water and pasta in shallow 2 qt (2L) baking dish. Stir in vegetables.
Top with chicken. Sprinkle with cheese and pepper. Cover.
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.

Dinner