Herb Roasted Chicken & Vegetables

This winning chicken dinner tastes fabulous, but what really shines are
the slow-roasted vegetables in an awesome sauce. You're bound to get
big-time compliments on this one!

Herb Roasted Chicken & Vegetables
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 50 min.

1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1/3 cup water
2 tsp. dried oregano leaves, crushed
4 medium potatoes (about 1 1/4 pounds), cut into quarters
2 cups fresh or frozen whole baby carrots
4 bone-in chicken breast halves (about 2 pounds)
1/2 tsp. paprika

Directions:
Stir the soup, water, 1 teaspoon oregano, potatoes and carrots in a
roasting pan.
Top with the chicken. Sprinkle with the remaining oregano and paprika.
Bake at 400 degreesF. for 50 min. or until the chicken is cooked
through. Stir the vegetables.
 Serving Suggestion: Serve with a mixed green salad topped with
Pepperidge Farm(R) croutons. For dessert serve grapes.
 Tip : Substitute white wine for the water. Serves 4.

Kitchen Clip:
Try red potatoes or Yukon Golds instead of standard russet potatoes
here. Sweet potatoes or winter squash can also be added to the vegetable
mixture.
Received on Thu Nov 12 12:46:45 2009