Preheat oven to 350°F.

Pour one can of Campbell’s Smothered Chicken Sauce into a 9×13-inch baking dish.

Add ½ cup white wine to the empty sauce can, swirl to collect the remaining sauce, and pour into the baking dish. Whisk together.

Sprinkle 3 tablespoons of Pecorino Romano over the sauce.

Scatter the sliced half-moon onions over the sauce.

Arrange the boneless, skinless chicken thighs over the onions in a single layer.

Spread 2 teaspoons minced garlic over the chicken.

Season the chicken evenly with onion powder, garlic powder, paprika, and Italian seasoning.

Drizzle approximately 2 teaspoons olive oil over the seasoned chicken.

Scatter the peeled, roughly chopped carrots around the chicken.

Dollop the second can of Campbell’s Smothered Chicken Sauce over the chicken and vegetables.

Cover tightly with aluminum foil and bake at 350°F for approximately 1 hour, or until the chicken reaches at least 165°F internally and the carrots are tender.

Carefully remove the foil and gently stir the sauce and vegetables.

Optional: Broil uncovered for approximately 5–7 minutes until lightly browned on top, watching carefully and using only broiler-safe bakeware.

Serve over mashed potatoes with plenty of the creamy smothered chicken gravy and carrots.