Herb Roasted Chicken & Vegetables

This perfectly seasoned dish is sure to become a family favorite!

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:
Stir the soup, water, 1 tsp. of the oregano, potatoes and carrots in a
roasting pan.
Top with the chicken. Sprinkle with the remaining oregano and paprika.
Bake at 400°F. for 50 min. or until the chicken is cooked through.
Stir the vegetables.
 Tip : Serve with a mixed green salad topped with Pepperidge Farm(R)
croutons. For dessert serve grapes. Serves 4.
 Campbell's Kitchen Tip: Consider substituting white wine for the water
and you can create a simply elegant dish perfect for company.

Kitchen Clip:
This dish is also delicious using skinless bone-in chicken breasts.
Received on Thu Sep 4 16:06:23 2008