Herb Roasted Chicken and Vegetables
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Chicken and vegetables roast together in a creamy and savory gravy to make a dish that's easy, hearty and delicious.
Ingredients
1 can Campbell's® Condensed Cream of Mushroom Soup
1/3 c. water
2 tsp. dried oregano leaves
4 potatoes
2 c. whole baby carrots
4 bone-in chicken breast halves
1/2 tsp. 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.
Bake at 400 degrees F. for 50 min. or until the chicken is cooked through. Stir the vegetables.
Serving Suggestion: Serve with a mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.
Tip: Substitute white wine for the water. Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 371, Total Fat 9g, Saturated Fat 3g, Cholesterol 84mg, Sodium 517mg, Total Carbohydrate 36g, Dietary Fiber 6g, Protein 34g, Vitamin A 186%DV, Vitamin C 25%DV, Calcium 8%DV, Iron 17%DV
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