Fry bacon in large frying pan until almost crisp. Lift out with slotted spoon; drain on paper towel and set aside for Step 6. Leave drippings in pan.
Wash and dry chicken pieces well. Snip off small rib bones with kitchen scissors. Shake chicken in mixture of flour, salt and pepper in paper (or plastic) bag to coat well. (Save any leftover flour mixture for Step 4.)
Brown chicken, a few pieces at a time, in bacon drippings; place in 12-cup baking dish or casserole.
Preheat oven to 350.
Saute onion and garlic until soft in same frying pan; stir in saved flour mixture. Drain liquid from canned mushrooms (*save mushrooms for Step 6). Stir liquid, tomatoes, parsley, and tabasco into frying pan; heat to boiling, stirring constantly.
Spoon over chicken in baking dish; cover.
**Casserole can be put together up to this point, then chilled. Remove from fridge and let stand at room temp 30 minutes before baking.**
Bake at 350 for 1 hour 20 minutes. Uncover, sprinkle with saved bacon pieces and mushrooms. Bake 10 minutes longer, or until bacon is crisp.
GOLDEN CROUTONS: Trim crusts from 2 slices of bread, cut into 1-1/2 " cubes. Spread in single layer in shallow baking pan. Toast at 350 for about 10 minutes or until golden.
Just before serving, sprinkle Golden Croutons over top; garnish with more chopped parsley.