1 can cream of onion soup, undiluted (I use cream of chicken soup)
1/2 c. chopped onion
1 clove garlic, minced
1 1/2 tsp. instant chicken bouillon
1 tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
2 med. carrots, sliced thin
6 sm. potatoes, peeled & halved
1 frying chicken (2 1/2 to 3 lb.) cut up, I like to use chicken breast
8 oz. mushrooms, sliced

Mix soup, onion, garlic, bouillon and seasonings in small bowl. Place carrots and potatoes in bottom of 3 quart microproof casserole. Arrange chicken pieces on top, thicker portions on outside and small pieces in center. Pour soup mixture over. Cook, covered, on high for 30 minutes.