Herb Roasted Chicken & Vegetables

By mattyrana

Ingredients

• 1 can (10 3/4 oz.) Campbell’s 98% Fat Free Cream of Mushroom Soup
• 1/3 cup water
• 2 tsp. dried oregano leaves, crushed
• 4 medium potatoes (about 1 1/4 lb.), cut into quarters
• 2 cups fresh or frozen baby carrots
• 4 chicken breast halves
• 1/2 tsp. paprika

Preparation

Step 1

Mix soup, water, 1 tsp. oregano, potatoes, and carrots in shallow roasting pan.

Top with chicken. Sprinkle with remaining oregano and paprika.

Bake at 400˚F. for 50 min. or until chicken is done. Stir vegetables.