4-6 boneless, skinless chicken thighs, trimmed of fat1 (13.75 oz) can tomato soup1 (6 oz) can tomato paste1 1/2 tsp Italian seasoning1 tsp garlic powder1/2 tsp garlic salt1/2 cup shredded cheese of your choice1/2 cup plain bread crumbsHot cooked spaghetti or other pasta