HERB ROASTED CHICKEN & VEGETABLES

1 (10 3/4 ounces) can Campbell's Condensed Cream of Mushroom Soup (Regularor 98% Fat Free)
1/3 cup water
2 teaspoons dried oregano leaves, crushed, divided use
4 medium potatoes, (about 1 1/4 pounds), cut into quarters
2 cups fresh or frozen baby carrots
4 chicken breast halves (about 2 pounds)
1/2 teaspoon paprika

Mix soup, 1/3 cup water, 1 teaspoon oregano, potatoes and carrots in shallow roasting pan. Top with chicken. Sprinkle with remaining oregano and paprika.

Bake at 400 degrees F for 50 minutes or until chicken is no longer pink. Stir vegetables.

Makes 4 servings
Source: Reynolds Kitchens