Mexican Chicken Bake

I just threw this together today for a cheap dinner.

Ingredients 

1 can cream of chicken soup

1 can diced tomatoes and chilis

Chicken tenderloins 

Whole wheat pasta

Shredded Mexican cheese

Directions

Preheat oven to 350°F. Prepare pasta according to package. Put pasta as bottom layer in a 9 x 13" baking dish.

Spread half of the shredded Mexican cheese over pasta. 

Mix cream of chicken soup with diced tomatoes and spoon over top of pasta and cheese.

Bake at 350°F for 30 minutes.

Sprinkle remaining shredded cheese over top and bake for five more minutes or until cheese is melted.

After five minutes enjoy the cheesy goodness.