Recipe by Campbell's Kitchen
"Chicken and vegetables roast together in a creamy gravy for a dish that's easy, hearty and delicious."
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
dried oregano leaves, crushed
potatoes, cut into quarters
fresh or frozen whole baby carrots
bone-in chicken breast halves
I saw this recipe and figured I'd give it a shot. Figuring some had mentioned that it was a bit bland I thought I'd spice it up a bit and make some substitutions. I substituted the cream of mushroom for cream of chicken. While preparing the chicken I had the potatoes cut into wedges sitting in a bowl of salt water. I cleaned the chicken halfs and took off the skin. I seasoned the chicken pieces with garlic powder and Adobo. Instead of paprika I sprinkled Goya - Sazon (con cilantro) seasoning on the potatoes and chicken. I also added broccolli to the dish. Halfway through cooking I took the dish out and mixed everything around a bit, making sure that there was sauce covering all the vegetables. Then when done, I removed the chicken pieces, tossed the vegetables around again, replaced the chicken pieces bone side up this time and let it cook for another 10 mins. These substitutions made it taste great and was delicious. I made some garlic bread to eat with this and everyone raved about it.
I did not care for the oregano in this recipe. I think the tarragon would have been a better choice. I fried up some onion and mushrooms and added them along with some garlic powder as well. Cooked one hour and used boneless chicken breast and thighs and chicken was perfect. I will try this again with about 1 tsp of tarragon instead of the oregano
I made a few modifications, and this recipe turned out fabulous! I used a whole cut up chicken, trimmed the excess fat and skin, and brushed the meat with a little olive with a crushed clove of garlic in it. I added 4 medium sized potatoes and 4 carrots cut into 1 or 1/2 inch chunks, and poured an 18 oz. can of Progresso Creamy Mushroom soup (sorry Campbell's!)over the top. Then I sprinkled liberally with salt & pepper, herbs de Provence and smoked paprika for color, and baked it for a little over an hour. The chicken was moist, the vegetables were tender, and the gravy was delicious!
This was a very good easy dinner. I had everything in the house. I did modify it just a bit. I added diced onion and sliced fresh mushrooms. To the soup, I added 1 TBS of dijon mustard and 1 TBS of whorchestershire sauce. I seasoned the chicken with seasoned salt, pepper, italian season(since I didn't have oregano) and garlic powder. I was worried that the chix and vegie would not cook in 50 mins, so I cooked it about 1 hour 20mins and the chicken was over cooked and the vegies were perfect. I will probably try it with those frozen chix breast next time and cook them from frozen for the 1hr 20mins or 1hr 30mins and I am sure it will be prefect. I never like these soup things but we really liked it alot. I loved how easy it was!!!
This was very good! My fiance and I both really enjoyed it. I cooked it a little longer than it said and the carrots were still not cooked, but the potatoes were. I think next time I will cut the baby carrots in half, and it will be fine. I wasn't completely sure if this was supposed to be covered or not, if it was the veggies would cook quicker, but you wouldnt get the crispy outside of the chicken. I may try covering it for part of the time.
My husband and I both liked it, and it was sooo easy! I didn't change a thing besides the time to bake it. 50 minutes just didn't seem like enough time. the chicken didn't get cooked all the way thru and the potatoes weren't done either. But we'll definately be making it again, just allowing for more baking time!
I substituted Bonless Chicken Breast for the Bone in Chicken and An Italian Dressing Packet for the Seasonings. I drizzled Sesame Oil over the Chicken and then covered that in the Dry Dressing and Extra Garlic Salt. Also added onions to the veggies. It turned out VERY yummy this way.
Very good and very easy. I cut the potatoes smaller than suggested, as I saw other reviewers have commented that they came out under cooked - most of them turned out perfect, with just a few a bit under done.
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