Herb Roasted Chicken and Vegetables
Recipe from
Campbell's
Chicken and vegetables roast together in a creamy and savory gravy to make a dish that's easy, hearty and delicious.
Servings:
4
Prep Time:
10 mins
Total Time:
1 hr
Ingredients
-
1 can(10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)see savings
-
1/3 cupwatersee savings
-
2 tsp.dried oregano leaves, crushedsee savings
-
4medium potatoes (about 1 1/4 pounds), cut into quarterssee savings
-
2 cupsfresh or frozen whole baby carrotssee savings
-
4bone-in chicken breast halves (about 2 pounds)see savings
-
1/2 tsp.paprikasee savings
Directions
1.
Stir the soup, water, 1 teaspoon oregano, potatoes and carrots in a roasting pan.
2.
Top with the chicken. Sprinkle with the remaining oregano and paprika.
3.
Bake at 400 degrees F. for 50 min. or until the chicken is cooked through. Stir the vegetables.
4.
Serving Suggestion: Serve with a mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.
Tip:
Substitute white wine for the water.
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