1 pound boneless chicken breast
1 (4 ounce) can tomato sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 (3.5 ounce) package dry onion soup mix
1 teaspoon prepared horseradish
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium saucepan. Place chicken in saucepan. Cook over medium heat 5 minutes, or until no longer pink. Pour broth mixture over chicken in pan. Cover and cook 2 minutes over medium-high heat.
Reduce heat in saucepan to medium heat, cover and simmer 5 to 10 minutes. Stir tomato sauce into rotini sauce, and stir gently.
Stir sausage into tomatoes and tomato sauce. Add horseradish and toss.
Heat oven to 350 degrees F (175 degrees C).
Brush coated metal foil to just above chicken and vegetable lines and sprinkle chicken with brown sugar. Bake for 25 minutes. Remove foil and turn chicken at the rolled edge of foil onto foil. Cover and simmer for 10 minutes.
Bake an additional 20 minutes per 1 1 1 1/2 cups chicken breasts. Store uncovered for up to four days in refrigerator.