Subject: Herb Roasted Chicken & Vegetables
From: Unicorn (unicorn@indenial.com)
Date: Mon May 12 2003 - 15:29:39 EDT
Two steps to a hearty dinner is as quick as it gets! Thanks to great
ideas from Campbell's(R) Kitchen, a delicious dinner is always just
minutes away.
Herb Roasted Chicken & Vegetables
from Campbell's Kitchen
Prep Time: 10 min. - Cook Time: 50 min.
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom OR 98% Fat Free Cream
of Mushroom Soup
1/3 cup water
2 tsp. dried oregano leaves, crushed
2 cups fresh OR frozen baby carrots
4 medium potatoes, cut into quarters
4 bone-in chicken breast halves
1/2 tsp. paprika
Directions:
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°F. for 50 min. or until done. Stir vegetables. Serves 4.
Serve with a Caesar salad and Pepperidge Farm(R) Hot & Crusty French
Rolls. For dessert serve Pepperidge Farm(R) Cherry Turnovers.
Kitchen Clip:
Toss a green salad with Caesar dressing to serve with this oven dinner.
Ten minutes before the chicken dish is done, add Pepperidge Farm(R) Hot
& Crusty French Rolls to the oven to warm. Serve cherry turnovers with
vanilla ice cream for dessert.
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