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Roasted Chicken with vegetables Recipe

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This recipe for Roasted Chicken with vegetables is from Dolly's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
◾1 can (10 3/4 oz.) Campbell'sŪ Condensed Cream of Mushroom Soup (regular or 98% fat free)
◾1/3 C. water
◾2 tsp. dried oregano leaves, crushed
◾4 med. potatoes (about 1 1/4 lbs.), cut into quarters
◾2 C. fresh or frozen whole baby carrots
◾4 bone-in chicken breast halves (about 2 lbs.)
◾1/2 tsp. paprika
Directions:
Directions:
Stir the soup, water, 1 tsp. oregano, potatoes and carrots in a roasting pan.
Top with the chicken.
Sprinkle with the remaining oregano and paprika.
Bake at 400 degrees for 50 minutes or until the chicken is cooked through.
Stir the vegetables.
Number Of Servings:
Number Of Servings:
4

 

 

 

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