Lemon and oregano perfectly enhance creamy mushroom soup in this Mediterranean inspired chicken bake that couldn't be any easier. A sprinkle of Feta and green olives add the perfect touch.
cost per recipe: $7.35
The price is determined by the national average.
pounds boneless, skinless chicken thigh or breasts
tablespoons olive oil
ounces baby red potatoes, cut in quarters (about 1 1/2 cups)
plum tomato, cut into 8 wedges each
shallot, cut into 8 pieces each
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
teaspoon dried oregano leaves, crushed
cup crumbled feta cheese (optional)
cup pimento-stuffed olives, sliced (optional)
Set the oven to 375°F. Season the chicken as desired. Drizzle a 13x9x2-inch baking dish with the oil. Arrange the chicken, potatoes, tomatoes and shallots in the baking dish.
Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the lemon. Stir the soup, water, lemon juice, lemon zest and oregano in a medium bowl. Pour the soup mixture over the chicken and vegetables.
Roast for 30 minutes or until the chicken is cooked through and the potatoes are tender and browned. Sprinkle with the cheese and olives and drizzle with additional lemon juice, if desired.