Yield: 4 servings
|2 \N||Strips bacon|
|½ cup||Onion -- chopped|
|1 can||Tomato soup, condensed --|
|\N \N||Undiluted 10 3/4 oz|
|1¼ cup||Water -- plus 1 T. divided|
|1½ teaspoon||Worcestershire sauce|
|1 pack||Frozen lima beans -- 10 oz|
|1 pack||Frozen corn kernels -- 10|
|2 cups||Cooked chicken -- cubed|
In large skillet, cook bacon until crisp; remove to paper towel to drain. In dripping, cook onion until tender. Stir in soup, 1¼ cups water, worcestershire sauce an pepper; bring to a boil. Add beans and corn; return to a boil. Reduce heat; cover and simmer for 20 min.
Crumble bacon; add to stew with chicken. Combine cornstarch with the remaining water; stir into stew. Bring to a boil, stirring constantly until thickened. Yield: 4 Servings.
Recipe By : Taste Of Home