1 tbsp. oregano
1 tbsp. basil
1 tbsp. pepper
1 can cream of mushroom soup
1 bag of frozen peas
2 lg. carrots, thinly sliced
2 lbs. boneless chicken
1 sm. sliced onion
1 can sm. round white potatoes
2 c. champagne
2 tbsp. butter

Arrange pieces of butter on bottom of large casserole dish. Place chicken in next. Add onions and 1/4 of all the spices. Add 1/4 cup of the champagne. Place peas in next. Add 1/4 of all the spices. Top with 1/4 cup of champagne. Place the carrots on top. Add 1/4 of all the spices. Add 1/4 cup of the champagne. Top with the mushroom soup and 1/4 of all the spices. Place potatoes on top and add the last 1/4 cup of the champagne. Cover and cook 1 hour in 425 degree oven. Uncover and cook additional 15 minutes.