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
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.