Cream of Mushroom and Herb Roasted Chicken and Vegetables
Prep Time 10 min. Bake Time 50 min. Serves 4.
- 1 can Cream of Mushroom Soup.
- 1/3 cup of water.
- 2 tsp. dried oregano leaves, crushed.
- 4 medium potatoes (about 1¼ lb.), cut into quarters.
- 2 cups fresh or frozen baby carrots.
- 4 chicken breast halves.
- ½ tsp. paprika.
MIX soup, water, 1 tsp. oregano, potatoes and carrots in shallow roasting pan.
TOP with chicken. Sprinkle with remaining oregano and paprika.
BAKE at 400°F. 50 min. or chicken is done. Stir vegetables.