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Herb Roasted Chicken and Vegetables 2 Recipe

Ingredients
  • 1 can cream of mushroom soup
  • 3/4 cup water
  • 4 teaspoons dried oregano leaves, crushed
  • 8 potatoes, cut into quarters (medium)
  • 4 cups fresh or frozen baby carrots
  • 8 bone-in chicken breast halves
  • 1 teaspoon paprika
Directions
Mix soup, water, 2 tsp. oregano, potatoes and carrots in shallow roasting pan. Top with chicken. Sprinkle with remaining oregano and paprika. Bake at 400° for 50 minutes or until chicken is done. Stir vegetables.
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