Italian Chicken

I had kind of forgotten about this little recipe until I picked an old magazine to go through - it's getting so old and used that the pages are falling out, so I thought I better get to the recipes in there first. It is super easy and very yummy. I did it this time over rice, but I have also done it over Fettuccine Alfredo with great results too.

Ingredients

4 skinless, boneless chicken breast halves (I use thin cut ones)

1 can condensed tomato soup

2 Tb. vinegar

1 tsp. Italian seasoning or dried oregano

1/2 tsp garlic powder

1/2 cup shredded mozzarella cheese

Directions

1. Preheat oven 375 degrees
2. Place chicken in a 2-quart shallow baking dish; bake for 20-30 minutes (20 minutes if using thin cut chicken breasts)
3. In a small bowl, mix soup, 1/4 cup water, vinegar, Italian seasoning and garlic powder. Spoon over chicken and bake an extra 15-20 minutes, or until chicken is cooked through.
4. Sprinkle chicken with cheese and cook long enough to melt.
5. Serve over rice or fettuccine Alfredo