Coq Au Vin

Don't let the name of this recipe scare you, I promise its not super fancy! This dish is perfect for feeding a large group. It's quick, easy, and fills the house with incredible aromas :) If I know i'm feeding a larger group (or more than one or two growing boys...) i just adjust the recipe by adding more potatoes, chicken, and soup and it always turns out great.

Ingredients:
6 medium red potatoes, quartered
1/2 cup water
2 medium carrots, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup white wine or chicken broth
1-1/2 teaspoons chicken bouillon granules
1 teaspoon minced garlic
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
1/2 pound sliced fresh mushrooms
4 bacon strips, cooked and crumbled
1/3 cup chopped green onions

Directions: 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. (if you want a more soupy mixture, do not drain the water before mixing with the soup)

In a large bowl, combine the soup, wine or broth, 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 juices run clear. Yield: 6 servings.