2 cups milk
2 teaspoons butter
4 slices bacon, diced
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
1 (14 ounce) can cream-style corn
1 cup shredded Cheddar cheese
1 (4 ounce) can tomato sauce
2 (14.5 ounce) cans chicken broth
Preheat oven to 350 degrees F (175 degrees C). Bake sausage mixture in preheated oven for 30 minutes, until browned; drain.
Meanwhile, combine milk and butter in a medium saucepan. Cook over medium heat for about 2 minutes, stirring until butter has melted. Remove from heat. Stir in bacon and Worcestershire sauce. Pour mixture over sausage mixture.
Bake at 350 degrees F (175 degrees C) for 45 minutes, bubbling occasionally. Let stand 10 minutes before serving.
Melt bacon bits in microwave. Once melted, spread mixture over sausage/cheese mixture. Heat through.
Stir cream cheese and cornstarch into chicken mixture. Heat through and add tomato sauce by double-boiler.
Cook over medium heat a few minutes, stirring frequently, until mixture thickens enough to coat the back of a metal spoon. Pour into 8 slices or ovenproof casserole dish.
Bake in preheated oven for 40 minutes, until bubbly and golden brown. Cool, then transfer to baking dish. Sprinkle with milk mixture.