INGREDIENTS
2
large onions, chopped
6
skinned and boned chicken breast halves
2 15 ounce cans
cream-style corn
1 28 ounce can
crushed tomatoes
1
bottle chili sauce
1 14 1/2 ounce can
chicken broth
1/4 cup
Worcestershire sauce
1/4 cup
butter or margarine, cut up
2 tbsp
cider vinegar
2 tsp
dry mustard
1/2 tsp
salt
1/2 tsp
pepper
1/2 tsp
pepper sauce