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Herb Roasted Chicken & Vegetables

Herb Roasted Chicken & VegetablesYou will love how simple and easy this delicious chicken dinner from Campbell’s is. Try it for dinner tonight and enjoy all the compliments you will receive!

1 can (10-3/4 ounces) condensed cream of mushroom soup
1/3 cup water
2 teaspoons dried oregano leaves, crushed, divided
4 medium potatoes, cut into quarters
2 cups fresh or frozen baby carrots
4 bone-in chicken breasts
1/2 teaspoon paprika

1. Stir the soup, water, 1 teaspoon of the oregano, potatoes and carrots in a shallow roasting pan.
2. Top with the chicken. Sprinkle with the remaining oregano and paprika.
3. Bake at 400 degrees F. for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving. Makes: 4 servings.


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2 comments to Herb Roasted Chicken & Vegetables

  • Hi Emily, This is an easy recipe and I think I can use it for my frozen chicken tenders. The cooking time would be less. I may have to nuke the veggies a bit though. It sounds good.

    Thank you for great recipes as always.
    Hugs, Jeanne

  • Hi, Emily! I hope all is well with you guys!
    This chicken dish would make a great departure from a beef roast!
    I will have to give it a try!
    Best wishes for a wonderful week!!!
    God bless ~ Connie

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