Herb Roasted Chicken & Vegetables

By melissawelch

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1/3 cup water
• 2 teaspoons dried oregano leaves, crushed
• 4 medium potatoes (about 1 1/4 pounds), cut into quarters
• 2 cup fresh or frozen whole baby carrots
• 4 bone-in chicken breast halves (about 2 pounds)
• 1/2 teaspoon paprika

Preparation

Step 1

Stir the soup, water, 1 teaspoon oregano, potatoes and carrots in a roasting pan.

Top with the chicken. Sprinkle with the remaining oregano and paprika.

Bake at 400°F. for 50 min. or until the chicken is cooked through. Stir the vegetables.

Serving Suggestion: Serve with a mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.

Tip: Substitute white wine for the water.