6 boneless skinless chicken breast halves
2 tbsps. veggie oil
l can (l4-l/2 oz.) Italian diced tomatoes, undrained
l can condensed cream of chicken soup undiluted
6 slices mozarella cheese
In large skillet cook chicken in oil over med heat until juices run clear. Remove and keep warm. Combine tomatoes, soup; add to skillet. Cook and stir until heated through. Return chicken to skillet; top with cheese. Cover and heat until the scheese is melted. Serve over noodles.
Serves 6 Quick Cooking Magazine
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