Coq Au Vin

6 medium red potatoes, quartered
1/2 cup water
2 medium carrots, sliced (I usually use cut up baby carrots)
1 can cream of mushroom soup
1/2 cup chicken broth
1-1/2 tsp chicken bouillon granules
1 tsp minced garlic
1/2 tsp dried parsley flakes
1/4 tsp dried thyme
1/4 tsp pepper
2-4 chicken breasts
4 bacon strips, cooked and crumbled
1/3 cup chopped green onions (I don't always have these on hand so I usually leave them out)
(calls also for 1 lb fresh mushrooms, but I don't like mushrooms so I don't put them in)

Place potatoes and water in a microwave safe bowl and cover and cook on high for 3 minutes. Add carrots and cook 4 minutes longer or until vegetables are tender. Drain. In a large bowl combine the soup, broth, bouillon, garlic, parsley, thyme, and pepper. Cut each chicken breast into 3 pieces. Add the chicken, potato mixture, mushrooms if you use them, bacon and onions to soup mixture. Stir to coat. Transfer to a greased 13x9 in dish. Cover and cook at 350 for 50-55 minutes or until juices are clear and potatoes are tender.