I found the original recipe on AllRecipes, but Campbell’s posted it. I modified it to use what I had, and to make it a little more interesting. It turned out great, we really liked it. Again, I was hungry and forgot to take a picture. I’ll make it again though.
2 (10.75 oz) cans Cream of Chicken soup
2/3 c water
2 t dried oregano leaves, crushed
6-8 small-medium red potatoes
1 medium onion, cut into chunks
4 bone-in chicken breast halves
1/2 t paprika
Mix soup, water, 1 t oregano, potatoes and onions in roasting pan. Top with chicken. Sprinkle with remaining oregano, paprika, garlic salt and pepper. Maybe even toss a few onion slices on top. Bake at 400 degrees for 50 minutes or until chicken is done. Stir vegetables.
*It’s supposed to have 2 c baby carrots, but I didn’t have any. I’ll include them next time though.
*We served it with corn on the cob, watermelon, a green salad, and no-bake cheesecake cups.