8 boneless chicken breast halves
1/2 lb. bacon, crisp cooked and chopped
16 oz. stewed tomatoes
16 oz. jar onions
16 oz. baby carrots
1/2 tsp. garlic powder
2 tbsp. fresh parsley
1/4 tsp. black pepper
Chicken bouillon cube
1 tsp. cornstarch
1/4 c. sherry
Mushrooms

Place chicken in 9 x 13 casserole. Spread vegetables and bacon all over. Sprinkle on seasonings. Blend cornstarch with sherry and bouillon cube. Distribute throughout. Cover with foil and bake at 325 degrees for about 1 hour. Uncover, gently move vegetables around. Add 8 oz. sliced mushrooms. Heat 15 minutes uncovered. Serve with salad and french bread.