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Herb Roasted Chicken & Vegetables

Herb Roasted Chicken & Vegetables

3.91 23

Chicken and vegetables roast together in a creamy sauce to make a dish that's easy, hearty and delicious.

serves 4 people

Ingredients

cost per recipe: $16.85

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/3

    cup water

  • 2

    teaspoons dried oregano leaves, crushed

  • 4

    medium potato(about 1 1/4 pounds), cut in quarters

  • 2

    cups fresh or frozen baby-cut carrots

  • 2

    pounds bone-in chicken breast half(4 breast halves)

  • 1/2

    teaspoon paprika

view nutrition info

How to Make It

Stir the soup, water, 1 teaspoon oregano, potatoes and carrots in a roasting pan. Top with the chicken. Sprinkle with the remaining oregano and paprika. Roast at 400°F. for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving.
Step 1

Stir the soup, water, 1 teaspoon oregano, potatoes and carrots in a roasting pan.

Step 2

Top with the chicken. Sprinkle with the remaining oregano and paprika.

Step 3

Roast at 400°F. for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving.

Recipe Tips

  • Serving Suggestion: Serve with a mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.
  • Easy Substitution: Substitute white wine for the water.
  • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Ratings & Reviews

(23)
  • Joandra C.

    December 8, 2011

    Herb Roasted Chicken & Vegetables

    I may add some extra spices next time and it needs to cook longer then 50 minutes, but I'll make it again.

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  • doughtys

    July 19, 2011

    Herb Roasted Chicken & Vegetables

    Very bland, even when well seasoned with garlic powder, onion powder, paprika and oregano. Will not be making again.

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    (0) (0)
  • Habzrh

    October 27, 2009

    Herb Roasted Chicken & Vegetables

    vegetables were still hard.

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    (0) (0)
  • sdwsmile

    August 9, 2009

    Herb Roasted Chicken & Vegetables

    It was pretty easy to make. I added chopped onions and garlic cloves to add that extra punch of flavor. I added olive oil to the carrots and potatoes to keep it moister.

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    (0) (0)
  • vikingqueen

    March 1, 2009

    Herb Roasted Chicken & Vegetables

    I've also used Cream of Chicken soup and changed the vegetables.

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    (0) (0)

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