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.
Ingredients
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1 can cream of mushroom soup
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3/4 cup water
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4 teaspoons dried oregano leaves, crushed
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8 potatoes, cut into quarters (medium)
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4 cups fresh or frozen baby carrots
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8 bone-in chicken breast halves
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1 teaspoon paprika
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