Preheat your oven to 375F and move the rack to the top third of the oven.
Cut the chicken breasts in half lengthwise to make 4 thinner pieces.
Place the chicken pieces side-by-side in a casserole dish (9x13 or similar size) and season them with the garlic powder, Italian seasoning, and some pepper.
Spoon/pour the cream of mushroom soup over top and ensure each piece of chicken is coated, then top each piece of chicken with the mozzarella.
Cover the dish with foil and bake for 25-30 minutes or until the chicken is cooked through (165F). If desired, uncover and broil for a few minutes to brown the cheese (I did this step for the photos).
You can use 4 smaller chicken breasts, just ensure they're cooked through (use an instant read thermometer). Or use chicken thighs if you prefer (cooking time may vary but they're less likely to overcook and go dry if you cook them for a bit longer than they need).
Cream of mushroom soup can be quite salty, so that is why I don't add any extra salt to this recipe.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.