Herb Roasted Chicken & Vegetables
Chicken and vegetables roast together in a creamy sauce to make a dish that's easy, hearty and delicious.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.333 cup water
2 teaspoons dried oregano leaves, crushed
4 medium potato(about 1 1/4 pounds), cut in quarters
2 cups fresh or frozen baby-cut carrots
2 pounds bone-in chicken breast half(4 breast halves)
0.5 teaspoon paprika
0.333 cup water
2 teaspoons dried oregano leaves, crushed
4 medium potato(about 1 1/4 pounds), cut in quarters
2 cups fresh or frozen baby-cut carrots
2 pounds bone-in chicken breast half(4 breast halves)
0.5 teaspoon paprika
Instructions
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.
Roast at 400°F. for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving.
Top with the chicken. Sprinkle with the remaining oregano and paprika.
Roast at 400°F. for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving.
Herb Roasted Chicken & Vegetables
Chicken and vegetables roast together in a creamy sauce to make a dish that's easy, hearty and delicious.
Directions
Print
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.
Roast at 400°F. for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.333 cup water
2 teaspoons dried oregano leaves, crushed
4 medium potato(about 1 1/4 pounds), cut in quarters
2 cups fresh or frozen baby-cut carrots
2 pounds bone-in chicken breast half(4 breast halves)
0.5 teaspoon paprika
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