Food
Herb Roasted Chicken & Vegetables
By Yankee Magazine|Apr 12 2005|
This recipe came from the back of a Campbell’s Soup label. Everyone liked it. The only thing is needs is more gravy.
Yield
5 servings
Ingredients
1 can Cream of Mushroom Soup
1/3 c water
2 tsp oregano
4 med potatoes cut into quartes
2 cups baby carrots
5 boneless chicken breast
1/2 tsp paprika
Instructions
1. Place potatoe, carrots and chicken in a shallow roasting pan. Mix the soup, water and 1 tsp of oregano together and pour over chicken mixure.
2. Sprinkle remaining oregano and paprika over the top.
3. Bake at 400 degrees for 50 minutes.
