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Herb Roasted Chicken & Vegetables

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Herb Roasted Chicken & Vegetables

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.
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