Boil soup in bag as directed on package. Set aside.
Preheat oven to 400 degrees F.
Spray a large cast iron skillet with non-stick spray. Place on burner and turn heat to medium high. Place chicken breasts in hot skillet and allow each side to brown. This should take about 3 minutes per side for a thick chicken breast. Remove chicken breast from pan and place on a plate. Set aside.
Add olive oil to same skillet. Place over medium heat and allow oil to heat slightly. Add shallots and allow to cook for about 3 minutes, stirring occasionally. Toss in roasted red peppers, garlic, salt and pepper. Cook for another 3 minutes while stirring occasionally.
Add soup to skillet and cook over medium high heat for about 3 to 5 minutes. You want the soup to thicken slightly.
Add chicken breasts back into skillet. Place skillet in preheated oven. Bake chicken for about 20 minutes, depending on thickness of chicken breasts you use. Mine were very thick.
Remove skillet carefully, leaving oven on. Scoop some of the sauce mixture over chicken. Add 2/3 of mozzarella over top of the chicken. Place skillet carefully back in oven and bake for another 5 to 10 minutes.
Add remaining mozzarella over chicken and bake for 5 to 8 minutes longer. (You could also turn your broiler on and broil on low for about 3 to minutes for a really crisp top)
Remove from oven and spoon extra sauce over top of chicken! (You can also serve this over cooked pasta or polenta)
Serve with a big old saucy smile!
Serving size will vary depending on what you serve this with. We served over pasta so we had 6 servings.