Herb Roasted Chicken & Vegetables

By Tonya_Speed

Chicken and vegetables roast together in a creamy and savory gravy to make a dish that's easy, hearty and delicious.

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1/3 cup white wine
• 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

Details

Servings 4
Adapted from campbellkitchen.com

Preparation

Step 1

Stir the soup, wine, 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.