Herb Roasted Chicken & Vegetables Recipe

  • 1 can cream of mushroom soup
  • 1/3 cup water
  • 2 teaspoons dried oregano leaves, crushed
  • 4 potatoes, cut into quarters (medium)
  • 2 cups fresh or frozen baby carrots
  • 4 skinless boneless chicken breast halves
  • 1/2 teaspoon paprika
Stir soup, water 1 tsp oregano, potatoes and carrots in a 17x11 shallow roasting pan. Top with the chicken. Sprinkle with remaining oregano and paprika. Bake at 400 degrees for 50 mins or until the chicken is cooked through. Stir the vegetables before serving.
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