Ingredients
6 medium red potatoes, quartered1/2 cup water2 medium carrots, sliced1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup white wine or chicken broth1-1/2 teaspoons chicken bouillon granules1 teaspoon minced garlic1/2 teaspoon dried parsley flakes1/4 teaspoon dried thyme1/4 teaspoon pepper4 boneless skinless chicken breast halves (6 ounces each)1/2 pound sliced fresh mushrooms4 bacon strips, cooked and crumbled1/3 cup chopped green onions
Preparation
Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add carrots; cook 4 minutes longer or until vegetables are tender. Drain.
In a large bowl, combine the soup, wine, bouillon, garlic, parsley, thyme and pepper. Cut each chicken breast half into three pieces. Add the chicken, potato mixture, mushrooms, bacon and onions to soup mixture; stir to coat.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50-55 minutes or until chicken is no longer pink.
