2 cups condensed cream of mushroom soup
2 cups half and half cream
1 red onion, diced
4 carrots, sliced
4 celery sticks, sliced
4 large potatoes, peeled and diced
2 cups button mushrooms
1 clove elephant garlic, crushed
1/2 teaspoon black pepper
1 teaspoon salt
1 tablespoon parsley
4 cups skinless and boneless chicken breasts, cut into 1/2 inch cubes

Preheat oven to 400F. Mix cream of mushroom soup with the cream until smooth. Add red onion, carrots, celery sticks, potatoes, button mushrooms and chicken cubes. Mix well. Add garlic, black pepper, salt and parsley. Stir well. Pour chicken mixture into an ovenproof dish. Place in the middle of the oven and cook for 1 hour until golden and bubbling. Serve hot with a side salad and lots of hot buttered rolls.