Herb Roasted Chicken and Vegetables

SUBMITTED 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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SERVINGS

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Servings
USMETRIC

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

Mix soup, water, 1 teaspoon oregano, potatoes and carrots in shallow roasting pan.
Top with chicken. Sprinkle with remaining oregano and paprika.
Bake at 400 degrees F 50 minutes or until chicken is done. Stir vegetables.

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

Reviewed on Dec. 31, 2007 by dragonfly570

This is a GREAT recipe!! It was SOO easy to make too. We will definitely be making this dish... MORE

Reviewed on Jun. 3, 2008 by aytzam

I saw this recipe and figured I'd give it a shot. Figuring some had mentioned that it was a... MORE

Reviewed on May 12, 2008 by ETAINL

Really Really easy and really good... we'll be making this again, so easy to use in a pinch MORE

Reviewed on Apr. 17, 2008 by Meghan

This was a quick and easy recipe.. however the potatoes were a little bland.. the carrots were... MORE

Reviewed on Mar. 25, 2008 by Ashley

Pros: Easy, Quick, Great way to clean out your fridge. Cons: bland and boring. Needs a kick.... MORE