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Tomato Chicken and Pasta Bake


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  • 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



Step 1

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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