|
Post by JJ Judkins on Mar 21, 2006 15:15:02 GMT -6
* Exported from MasterCook *
Herb Roasted Chicken & Vegetables
Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : Poultry
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup -- (10 3/4 oz.) 1/3 cup water 2 tsp. dried oregano leaves -- crushed 4 medium potatoes -- cut into quarters (about 1 1/4 lb.) 2 cups fresh OR frozen baby whole carrots 4 bone-in chicken breast halves 1/2 tsp. paprika
MIX soup, water, 1 tsp. oregano, potatoes and carrots in shallow roasting pan.
TOP with chicken. Sprinkle with remaining oregano and paprika.
BAKE at 400°F. 50 min. or until chicken is done. Stir vegetables.
TIP: Serve with a mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.
Description: "Chicken and vegetables roast together in a creamy gravy for a dish that's easy, hearty and delicious." Cuisine: "American" Source: "Campbell's Kitchen"
Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 97 Calories; trace Fat (1.4% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
|
|