This mysterious recipe (because I have no idea where I got it from) has been serving me well over the past 20 years. It’s the perfect quick and simple dish when you are short on time and short on ingredients (there are only a few). And the kids gobble it up too. I’ve passed it along to many a friend in the past . . . and will continue to do so in the future. Enjoy.
Ingredients:
4-6 skinless, boneless chicken breast halves
1 can tomato soup
1/2 t. (+) Italian seasoning or dried oregano
1/2 t. (+) garlic powder
1/4 c. (+) shredded mozzarella cheese
hot, cooked corkscrew pasta on the side
Place chicken in a baking dish. Mix soup with oregano and garlic powder and spoon over top of chicken. Bake at 400F for 45 minutes (or until cooked through). Sprinkle shredded mozzarella over top. Serve with macaroni and salad on the side.