 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Eva Still, Crescent, Oklahoma Ingredients:
2 bacon strips |
1/2 cup chopped onion |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1-1/4 cups plus 1 tablespoon water, divided |
1 teaspoon worcestershire sauce |
1/4 teaspoon pepper |
1-1/2 cups frozen lima beans |
1 package (10 ounces) frozen corn |
2 cups cubed cooked chicken |
1 tablespoon cornstarch |
Directions:
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.
2. 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.
|
|