2 lbs. chicken pieces
8 sm. Vidalia onions (sliced into rings)
1 (4 oz.) can mushrooms (drained)
1 (10 1/2 oz.) can tomato soup
1/2 c. water
2 tbsp. wine

Arrange the chicken pieces in a single layer in a casserole. Bake the chicken uncovered in a preheated oven for 30 minutes at 450 degrees. Pour off the fat, then add the onions, green peppers, and mushrooms. Blend together the soup, water and wine in a bowl. Pour this mixture over the chicken and vegetables. Bake uncovered for 30 minutes at 350 degrees.