Tomato Chicken and Pasta Bake
- 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.
Recipe Made With
CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
Made this for my date and now he's my hubby!
My third date with a guy with a new guy I was interested in came to my place to help move a new couch into my apt. As a thank you I made him this for dinner. He loved it and less than 30 days later he asked me to marry him. I make this semi-regularly -- even though he is the cook in our family. Whenever I do make this for dinner he always compliments my cooking. (Side note: I use 2 cans of soup, bell peppers instead of mushrooms and add parm cheese)
Chris N. | February 23, 2018
Review by Jennifer M.
I made this recipe today and I loved it. I sub'd mushroom for red bell pepper, added onions, garlic and a lil salt. I also added some home made tomato sauce so the pasta had some more fluid. Very good & would make again!
Jennifer M. | September 1, 2016
Thank you for your review!
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox