Herb Roasted Chicken And Vegetables

By markalex

Ingredients

• 1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
• 1/3 c. water
• 2 tsp. dried oregano leaves, crushed
• 2 tsp oregano
• 2 c. fresh or frozen baby carrots
• 4 medium potatoes, cut into quarters
• 4 bone-in chicken breast halves
• 1/2 tsp. paprika

Preparation

Step 1

Mix soup, water, 1 tsp. oregano, carrots and potatoes in shallow roasting pan. Top with chicken. Season with remaining oregano and paprika. Bake at 400 degrees F. for 50 minutes or until done. Stir vegetables.