- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
- 1 1/3 cups water
- 1 teaspoon dried basil leaves, crushed
- 2 cups uncooked corkscrew-shaped pasta (rotini)
- 4 (4 ounce) skinless, boneless chicken breast halves
- 1/2 cup shredded mozzarella cheese
- Stir the soup, water, basil and pasta in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the cheese and additional basil, if desired. Cover the baking dish.
- Bake at 350 degrees F for 45 minutes or until the chicken is cooked through and the pasta is tender.