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.