Cooking Directions

• 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.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.333 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)
• 0.5 teaspoon paprika