Chicken And Vegetable Bake

• 4 boneless, skinless chicken breasts
• 4 medium Vidalia onions
• 3 or 4 carrots, cut in chunks
• 3 or 4 medium potatoes, cut in quarters
• 2 Tbsp. flour
• 1 c. water
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 large oven bag
• 1 (24 oz.) can Brunswick stew
• 1 (10 oz.) can barbecue beef
• 1 (10 oz.) can barbecue pork
• 1 (17 oz.) can whole kernel corn
• 1 (17 oz.) can creamed corn
• 2 (14 1/2 oz.) cans sliced tomatoes
• 1 Tbsp. vinegar
• 1 Tbsp. lemon juice
• 1 Tbsp. Worcestershire sauce
• 2 tsp. seasoned salt
• 1/2 tsp. salt
• 1/2 tsp. pepper

1. Mix all ingredients in Dutch oven.
2. Cook over medium gas flame 30 minutes or until heated through, stirring occasionally. Serves a crowd!

chicken breasts, vidalia onions, carrots, potatoes, flour, water, cream of chicken soup, brunswick stew, barbecue beef, barbecue pork, whole kernel corn, corn, tomatoes, vinegar, lemon juice, worcestershire sauce, salt, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824595 (may not work)