Creamy Chicken Florentine

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup water
1 pkg (10 oz.) frozen cut leaf spinach (or I substitute broccoli)
1 can (14.5 oz) diced tomatoes
1 1/2 pounds chicken cut into 1-inch cubes (about 2 cups)
8 oz. uncooked penne or rotini noodles
1/2 c. mozzarella or cheddar cheese
Garlic powder, Basil, and Oregano to taste

Stir in the soup, water, spinach (broccoli), tomatoes and chicken and spices in a 13x9 pan. Cover. Bake at 375 for 20 minutes. Stir. While the chicken is baking, cook the pasta according to the package directions. Drain and stir the hot cooked pasta into the dish. Sprinkly with cheese. Bake for 10 minutes more or until hot and bubbly.

Time-saver Tip: If you already have cooked, cubed chicken, skip the first step, and just mix it all together and cook in the oven for 20 minutes, or in the microwave for 5-7. (When I buy chicken, I like to cook a bunch all at once, then I cube it and separate it into 2 c. servings to keep in the freezer - it makes dinners so much faster!)

Steph's Comments: I got this recipe from my Campbell's Casseroles cookbook, although I adapted a little bit. My husband really likes it - I like it, but I think next time I'm going to add more veggies. I LOVE mushrooms, and they would go well in this. So would some onions and even some zucchini or something.