Chicken (I like to use cut-up b*easts with this one, but any cut will work)
Frozen Carrots – 1 large bag, crinkle cut (any kind works but these look prettier)
Cream of Chicken soup – 1 can
White cooking wine – 1/2 – 1 cup (to taste-experiment here)
Shredded Cheese – provolone is best, but I’ve used Mozzerella too – about two handfuls
Dump bag of carrots in baking dish. Place chicken on tops of carrots. Mix Crm of chicken soup and white wine together. Pour over chicken. Bake at 350 degrees for 1 hour. Sprinkle severval handfuls of shredded cheese over the top and put back in over until cheese is melted.