Tomato Chicken and Pasta Bake

Simply delicious! The fresh spinach and mushrooms in this recipe adds veggie goodness to this tasty chicken & pasta dish.

Products you'll need:

CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup

CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Packed with the bold tomato flavour you love without any artificial colours or flavours
•Seasoned with basil and just a hint of oregano
•Gluten Free
•Full serving of vegetables VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 1 can (284 mL)  CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
  • 1 can water
  • 2 1/4 cups (560 mL) uncooked rotini (spiral) pasta
  • 2 cups (500 mL) chopped fresh spinach
  • 1 cup (250 mL) quartered fresh mushrooms
  • 4 (about 1 lb/500 g)  skinless, boneless chicken breast halves
  • 1/2 cup (125 mL) shredded mozzarella cheese
  • 1/4 tsp (1 mL) cracked black pepper


  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.

Ratings & Reviews

  • Jennifer M.

    September 1, 2016

    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!

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  • Chris N.

    February 23, 2018

    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)

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  • Cindy L.

    February 11, 2015

    Rating by Cindy

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  • Tom M.

    November 4, 2014

    Rating by Tom

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  • jocelyne b.

    October 22, 2014

    Rating by jocelyne

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Amount Per Serving
Calories 367
Fat 6 g
Sodium 639 mg
Carbohydrate 37 g
Dietary Fibre 3 g
Protein 39 g
Calcium 12 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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