Creamy Chicken Florentine

1 can Cream of Chicken Soup
1 1/2 cup water
1/2 20-ounce bag frozen cut leaf spinach, thawed and well drained (about 3 1/2 cups)
1 can diced tomatoes with Italian herbs, drained
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch cubes
2 1/2 cup penne pasta, cooked and drained
1/2 cup shredded mozzarella cheese

Heat the oven to 375°F. Stir the soup, water, spinach, tomatoes and chicken in a 3-quart shallow baking dish. Cover the baking dish.
Bake for 20 minutes. Uncover the baking dish and stir in the pasta.
Bake for 20 minutes or until the pasta mixture is hot and bubbling. Sprinkle with the cheese. Let stand for 5 minutes or until the cheese is melted.

Yummy pasta for dinner... the Hubby isn't a fan of the spinach, but this is one of my fav chicken pasta dinners! (taking from my Campbell's Soup cookbook)

Keep on Cooking!!