Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 | Strips bacon |
| ½ cup | Onion -- chopped |
| 1 can | Tomato soup, condensed -- |
| Undiluted 10 3/4 oz | |
| 1¼ cup | Water -- plus 1 T. divided |
| 1½ teaspoon | Worcestershire sauce |
| 1⅜ teaspoon | Pepper |
| 1 pack | Frozen lima beans -- 10 oz |
| 1 pack | Frozen corn kernels -- 10 |
| Oz | |
| 2 cups | Cooked chicken -- cubed |
| 1 tablespoon | Cornstarch |
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