Herb Roasted Chicken and Vegetables Recipe

Herb Roasted Chicken and Vegetables Recipe

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
  • 1/3 cup water
  • 2 teaspoons dried oregano leaves, crushed
  • 4 medium potatoes, cut into quarters
  • 2 cups fresh or frozen whole baby carrots
  • 4 bone-in chicken breast halves
  • 1/2 teaspoon paprika
  1. Mix soup, water, 1 teaspoon oregano, potatoes and carrots in shallow roasting pan.
  2. Top with chicken. Sprinkle with remaining oregano and paprika.
  3. Bake at 400 degrees F 50 minutes or until chicken is done. Stir vegetables.
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