4 boneless chicken breast halves
1 can of tomato soup (about 10 oz)
½ tsp of italian seasoning
½ tsp garlic powder
1 cup shredded mozzarella
4 cups cooked corkscrew pasta

Place chicken in a 2 quart shallow baking dish. Mix soup, seasoning, and garlic powder and spoon over chicken.
Bake uncovered at 400 F for 20 minutes or until chicken is done.
Sprinkle cheese over chicken. Serve with pasta.

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