Herb Roasted Chicken & Vegetables

From: Campbell's Kitchen

Prep: 10 minutes • Cook: 50 minutes

Serves: 4

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/3 cup water
2 teaspoons dried oregano leaves, crushed
4 medium potatoes (about 1 1/4 pounds), cut into quarters
2 cups fresh or frozen whole baby carrots
4 bone-in chicken breast halves (about 2 pounds)
1/2 teaspoon paprika

Directions

Stir the soup, water, 1 teaspoon oregano, potatoes and carrots in a roasting pan.

Top with the chicken. Sprinkle with the remaining oregano and paprika.

Bake at 400°F. for 50 min. or until the chicken is cooked through. Stir the vegetables.

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

TIP Tip: Substitute white wine for the water.

Nutrition Information

Nutritional Values per Serving 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