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Wednesday, April 21, 2010

Herb Roasted Chicken and Vegetables

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.


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