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Colette & Cassi's Country Kitchen!

Herb Roasted Chicken & Vegetables

From: Campbell's Kitchen Prep Time: 10 minutes
Bake Time: 50 minutes
Serves: 4

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/3 cup water
2 tsp. dried oregano leaves, crushed
4 medium potatoes, cut into quarters (about 1 1/4 lb.)
2 cups fresh OR frozen baby whole carrots
4 bone-in chicken breast halves
1/2 tsp. paprika

MIX soup, water, 1 tsp. oregano, carrots and potatoes in shallow roasting pan.

TOP with chicken. Sprinkle with remaining oregano and paprika.

BAKE at 400°F. 50 min. or until chicken is done. Stir vegetables.

TIP: Serve with a mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.

With Cream of Mushroom Soup
Calories 472, Total Fat 12g, Saturated Fat 3g, Cholesterol 85mg, Sodium 639mg, Total Carbohydrate 56g, Dietary Fiber 7g, Protein 35g, Vitamin A 349%DV, Vitamin C 47%DV, Calcium 6%DV, Iron 23%DV

With 98%Fat Free Cream of Mushroom Soup
Calories 453, Total Fat 10g, Saturated Fat 3g, Cholesterol 85mg, Sodium 658mg, Total Carbohydrate 56g, Dietary Fiber 7g, Protein 35g, Vitamin A 349%DV, Vitamin C 47%DV, Calcium 6%DV, Iron 23%DV