Orange Chicken With Vegetables

• 14 cup orange juice
• 12 teaspoon dried thyme leaves or 14 teaspoon dried rosemary leaves, crushed
• 1 dash pepper, generous
• 1 (10 3/4 ounce) can cream of chicken soup, Campbell's Healthy Request condensed cream of chicken soup
• 2 cups carrots, cut in strips
• 2 cups zucchini, sliced (about 1 medium)
• 4 boneless skinless chicken breast halves
• 4 orange slices (to garnish)

1. In a 2-quart baking dish, combine orange juice, thyme (or rosemary) and pepper.
2. Add chicken, turning to coat.
3. Cover; refrigerate 30 minutes, turning chicken once.
4. Spoon off marinade; reserve.
5. In a large bowl, combine soup and reserved marinade.
6. Add carrots and zucchini; toss to coat.
7. Pour vegetable mixture over chicken.
8. Cover with foil; bake at 400 degrees Fahrenheit for 30 minutes or until chicken is no longer pink.
9. Stir sauce and vegetable mixture.
10. Serve over chicken.
11. Garnish with orange slices.

orange juice, thyme, pepper, cream of chicken soup, carrots, zucchini, chicken, orange slices

Taken from www.food.com/recipe/orange-chicken-with-vegetables-414093 (may not work)