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Herb Roasted Chicken & Vegetables

Chicken and vegetables roast together in a creamy gravy made with Campbell's® Condensed Cream of Mushroom Soup, for a dish that's easy, hearty and delicious.

Campbell's Kitchen DECEMBER 2008

  • Yield: 4 servings

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

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.

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Herb Roasted Chicken & Vegetables recipe

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