Name: Herb Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 can Campbell's® Condensed Cream of Mushroom Soup -; c. water -; 2 tsp. dried oregano leaves -; 4 potatoes -; 2 c. whole baby carrots -; 4 bone-in chicken breast halves -; 1/2 tsp. paprika -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Herb Roasted Chicken and Vegetables

1. 1 can Campbell's® Condensed Cream of Mushroom Soup -

2. c. water -

3. 2 tsp. dried oregano leaves -

4. 4 potatoes -

5. 2 c. whole baby carrots -

6. 4 bone-in chicken breast halves -

7. 1/2 tsp. paprika -

How to cook deliciously - Herb Roasted Chicken and Vegetables

1. Stage

Stir the soup, water, 1 teaspoon oregano, potatoes and carrots in a roasting pan.

2. Stage

Top with the chicken. Sprinkle with the remaining oregano and paprika.

3. Stage

Bake at 400 degrees F. for 50 min. or until the chicken is cooked through. Stir the vegetables.

4. Stage

Serving Suggestion: Serve with a mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.

5. Stage

Tip: Substitute white wine for the water.Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 371, Total Fat 9g, Saturated Fat 3g, Cholesterol 84mg, Sodium 517mg, Total Carbohydrate 36g, Dietary Fiber 6g, Protein 34g, Vitamin A 186%DV, Vitamin C 25%DV, Calcium 8%DV, Iron 17%DV