Ingredients Jump to Instructions ↓

  1. 2 bacon strips

  2. 1/2 cup chopped onion

  3. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  4. 1-1/4 cups plus 1 tablespoon water, divided

  5. 1 teaspoon Worcestershire sauce

  6. 1/4 teaspoon pepper

  7. 1-1/2 cups frozen lima beans

  8. 1 package (10 ounces) frozen corn

  9. 2 cups cubed cooked chicken

  10. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook bacon until crisp; with a slotted remove to paper towels to drain. Saute onion in drippings until tender. Stir in the soup, 1-1/4 cups water, Worcestershire sauce and pepper; bring to a boil. Add beans and corn; return to a boil. Reduce heat; cover and simmer for 20 minutes. Crumble bacon; add to stew. Stir in chicken. Combine cornstarch with the remaining water; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.


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