Herb Roasted Chicken & Vegetables

There are few things more satisfying than roast chicken, and our recipe
gives you all the wow without all the work!

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:
You can add a little zip to the gravy by adding 1 teaspoon of
Worcestershire sauce to the soup mixture.
Received on Thu Jan 29 14:24:45 2009