1 (2 pound) whole chicken, cut into pieces
1 (10 ounce) package frozen hash brown potatoes
1 (10 ounce) can frozen mixed vegetables
1 (10 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 (10 ounce) cans condensed cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a large microwave-safe bowl or platter and microwave on high for 5 to 6 minutes.
Place hash browns in a large bowl and microwave on medium for 1 to 2 minutes, stirring and scraping with fork occasionally, until hash browns are crisp.
Add vegetables and mix, then pour over chicken and chicken pieces.
Place hash brown sauce over all and dust with sage and salt.
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble, and set aside.
Heat oil in a large skillet over medium heat. Stir in chicken pieces. Cook and stir about 10 minutes, until chicken pieces are golden brown and juices run clear. Stir in hash brown sauce and bacon.
Stir about 10 minutes more, stirring and scraping with fork occasionally, until chicken pieces are golden brown and juices run clear.
Heat oil in a large skillet over medium heat. Fry chicken pieces about 10 minutes more, turning occasionally, until chicken is cooked through and juices are clear. Place on a plate, spooning chicken into each piece. Mix fry drizzle with sage and salt. Garnish with seasoned saltine pepper.