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Chicken Soup Parmigiana*

8 oz boneless, skinless chicken breasts
1 envelope chicken noodle soup mix
2 1/2 cups water
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder
1 (8 oz) can whole, peeled tomatoes, chopped
1 cup sliced zucchini or yellow squash
1/3 cup shredded Parmesan or mozzarella cheese

Cut chicken into 1/2-inch pieces. Combine soup mix, water, oregano, basil and garlic powder in large saucepan. Add chicken, tomatoes, and squash. Bring to boil over medium flame. Reduce flame and cook for 20 minutes or until chicken is cooked. Ladle into soup bowls and sprinkle with cheese.