Herb Roasted Chicken & Vegetables

This imaginative and easy supper is a stress-free solution to this busy
time of year!

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) Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
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 whole baby carrots
4 bone-in chicken breast halves
1/2 tsp. paprika

Directions:
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. 50 min. or until chicken is done. Stir vegetables.
 Tip : Serve with a mixed green salad topped with Pepperidge Farm(R)
croutons. For dessert serve grapes. Serves 4.

Kitchen Clip:
For dessert try some Pepperidge Farm(R) Home Style Cookies and a glass
of cold milk.
Received on Wed Dec 26 13:23:43 2007