Baked Chicken with Potatoes and Carrots

2-3 fryers cut up, or the pieces your family like best (do extra to debone for other recipes)
1 carton, sliced mushrooms
2 large Vidalia onions, sliced
1/2 of each red, yellow, orange, green bell pepper, cut into strips
1 can cream of chicken or mushroom soup
1 can Rotel
1 can mushroom steak sauce
1 pkg. of powdered brown sauce mix (This can be any of the various ones like McCormick’s Mushroom Gravy, Brown Gravy, etc.)
Kitchen Bouquet
2 c. white wine or chicken broth
Olive oil
Chopped parsley/green onions
1 bag of baby carrots
6-8 small red potatoes or Yukon gold potatoes

1. In large roasting pan, spay with PAM.
2. Place fryer pieces in sink and rub with olive oil.
3. Season fryer pieces with salt, red/black pepper, garlic powder.
4. Season the cut mushrooms, onions and peppers and place in bottom of pan.
5. Lay fryer on top of this.
6. Pour the white wine into pan.
7. Cut potatoes in half and with the carrots nestle it around the chicken.
8. In a bowl, mix together the soup, Rotel, steak sauce, about 1-2 T. of Kitchen Bouquet and dry gravy packet.
9. Pour over the chicken.
10. Seal with foil.
11. Place in 350-375 oven (depending on how fast you need the dish). Bake for about 1 hour. Turn oven up to 400 and take foil off and let brown. Personally, I put it in at 325 for 3-4 hours and when it gets closer to serving time, I bump up temp to 375 and cook another 30 minutes. Remove foil and with 400 degree oven, brown.
12. Garnish with parsley.
    *Leftover: Debone and save for soups, fajitas or casseroles. This dish has 2 veggies and all you need is to add salad and bread.