Chicken Zucchini Casserole
2 cups sliced zucchini
1 can (14 ounces) diced tomatoes, well drained
1 can (10.75 ounces) cream of mushroom soup
8 ounces sliced mushrooms
1 cup diced, cooked chicken
1 cup shredded mozzarella
Mix first 5 ingredients together and spoon into a medium size casserole dish that has been sprayed with cooking spray. Top with cheese. Cover loosely with foil and bake for about an hour, or until zucchini is tender.