Herb Roasted Chicken & Vegetables

TASTY TUESDAY PRESENTS:

Herb Roasted Chicken & Vegetables
from Campbell's Kitchen

Prep Time: 10 min. - Bake 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
4 medium potatoes, cut into quarters (about 1 1/4 lb.)
2 cups fresh OR frozen baby carrots
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. Sprinkle with remaining oregano and paprika.
BAKE at 400°F. 50 min. or until chicken is done. Stir vegetables. Serves 4.
Serve with a mixed green salad topped with Pepperidge Farm(R)
croutons. For dessert serve grapes.

Kitchen Clip:
For an added touch of spring, stir a cup of frozen peas into the
vegetables about 10 minutes before taking this dish from the oven.
Received on Tue Mar 22 07:09:51 2005