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.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.333 cup water2 teaspoons dried oregano leaves, crushed4 medium potato(about 1 1/4 pounds), cut in quarters2 cups fresh or frozen baby-cut carrots2 pounds bone-in chicken breast half(4 breast halves)0.5 teaspoon paprika
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