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1-3/4 cups uncooked egg noodles
1/2 cup sliced fresh mushrooms
1 can (14-1/2 ounces) diced tomatoes in sauce
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1/4 cup shredded Parmesan cheese
1 teaspoon Italian seasoning
1/3 cup shredded part-skim mozzarella cheese
Cook noodles according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms for 2-4 minutes or until tender. Stir in tomatoes and soup until blended. Stir in the chicken, Parmesan cheese and Italian seasoning.
Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through.
Drain noodles; stir into skillet. Sprinkle with mozzarella cheese; cover until cheese is melted.