Herb Roasted Chicken & Vegetables

What's for dinner? Easy-on-the-cook, family-pleasing supper tonight!

TASTY TUESDAY PRESENTS:

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 Soup 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 mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.

Kitchen Clip:
This recipe doubles easily to serve more, or to enjoy as leftovers tomorrow.
Received on Tue Mar 23 14:12:02 2004