Red Chicken Stew

• 5 chicken breasts, deboned and cut in bite-sized pieces
• 6 large potatoes, peeled and diced
• 3 large onions, sliced
• 8 to 10 slices streak of lean
• 2 cans tomato soup
• 1/2 bottle Heinz catsup
• 1 can cream of mushroom soup
• 2 Tbsp. Heinz 57 sauce
• 2 Tbsp. vinegar
• 2 Tbsp. Worcestershire sauce
• Tabasco sauce (several dashes to taste)
• salt and pepper to taste

1. Fry streak of lean; drain and set aside. In drippings, saute onions and potatoes until slightly done. Drain off drippings and add tomato soup with 2 cans of water to dilute each can. Add mushroom soup, vinegar, 57 sauce, Worcestershire sauce, Tabasco sauce, salt and pepper. Return meat to stew and let simmer, stirring occasionally. Add chicken pieces and let cook about 1 hour over medium heat, stirring occasionally. Serve over cooked rice. Serves approximately 20 people.

chicken breasts, potatoes, onions, lean, tomato soup, catsup, cream of mushroom soup, sauce, vinegar, worcestershire sauce, tabasco sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53422 (may not work)