4 lbs. chicken
6 slices bacon
1/2 c. flour
1/4 tsp. pepper
1 clove garlic
1/4 c. parsley
2 tsp. salt
2 med. onions
1 can mushrooms
Red pepper seasoning
2 (1 lb.) cans tomatoes
1 c. croutons

Fry bacon, cut up in 1-inch pieces until almost crisp. Lift out and save for baking. Leave drippings in pan. Wash and dry chicken pieces. Shake in flour, salt and pepper mixture in paper bag. Save leftover flour mix for sauteing. Brown chicken, place in 12-cup shallow baking dish.

Saute onion, garlic and mushrooms. Stir in reserved flour. Stir in liquid tomatoes, parsley and red pepper seasoning. Heat to boiling, stirring constantly. Spoon over chicken in baking dish. Cover. Casserole can be put together up to this point, then chilled.

Bake at 350 degrees for 1 hour and 20 minutes. Uncover. Sprinkle with bacon and bake 10 minutes longer. Sprinkle croutons before serving.