Shortcut Brunswick Stew

• 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

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.

bacon strips, onion, tomato soup, water, worcestershire sauce, pepper, frozen lima beans, corn, chicken, cornstarch

Taken from www.tasteofhome.com/recipes/shortcut-brunswick-stew/ (may not work)