Sunday Dinner Recipe: Herb Roasted Chicken and Vegetables

Chicken and vegetables roast together in a creamy sauce to make a dish that’s easy, hearty and delicious.

What You’ll Need

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

How to Make It

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 Roast at 400°F. for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving.

Click here to read more.

SOURCE: Campbell’s Kitchen

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