Herb Roasted Chicken and Vegetables |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Dinner's on the table in an hour! I love these convenient meals that are so easy, but make it look like you've been slaving all day. This recipe is from the back of the soup can. Ingredients:
1 (10 1/4 ounce) can cream of mushroom soup |
1/3 cup water |
1 teaspoon dried oregano, crushed |
4 medium potatoes, cut into quarters |
2 cups baby carrots (either fresh or frozen) |
4 chicken breasts |
1/2 teaspoon paprika |
Directions:
1. Preheat oven to 400°F.
2. Stir soup, water, half the oregano, potatoes and carrots together in a shallow roasting pan.
3. Put chicken over vegetables; sprinkle with remaining oregano and the paprika.
4. Bake for 50 minutes or until chicken is cooked through.
5. Stir vegetables before serving.
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