Herb Roasted Chicken and Vegetables

Ingredients:

1 can Campbell's Cream of Mushroom Soup

1/3 cup Water

2 teaspoons Oregano leaves, Crushed

4 Medium Potatoes, cut into quarters

2 2/3 cups of Mixed Veggies
4 skinless, boneless chicken breast halves
1/2 teaspoon paprika


1. Stir the soup, water, 1 teaspoon of Oregano, Potatoes and mixed veggies in a roasting pan. Top with chicken. Sprinkle with the remaining oregano and paprika.


2. Bake at 400 F for 1 1/2 hours. Stir the vegetables before serving.