Herb Roasted Chicken & Vegetables

Ingredients

• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
• 1/3 cup water
• 2 teaspoons dried oregano leaves, crushed
• 4 medium potatoes, cut into quarters (about 1 1/4 lb.)
• 2 cups fresh or frozen whole baby carrots
• 4 bone-in chicken breast halves
• 1/2 teaspoon paprika

Preparation

1. Stir the soup, water, 1 tsp. of the oregano, potatoes and carrots in a roasting pan.
   
   Top with the chicken. Sprinkle with the remaining oregano and paprika.
   
   Bake at 400°F. for 50 min. or until the chicken is cooked through. Stir the vegetables.
   
   Tip: Serve with a mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.
   
   Campbell's Kitchen Tip: Consider substituting white wine for the water and you can create a simply elegant dish perfect for company.