Herb Roasted Chicken And Vegetables Campbell S Kitchen

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

Preparation

Step 1Stir the soup, water, 1 teaspoon oregano, potatoes and carrots in a roasting pan.Step 2Top with the chicken. Sprinkle with the remaining oregano and paprika.Step 3Bake at 400 degrees F. for 50 min. or until the chicken is cooked through. Stir the vegetables.Step 4Serving Suggestion: Serve with a mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.Step 5Tip: 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