8 slices bread
2 slices bacon
18 chicken legs, chopped
1 (10 ounce) package frozen mixed cook dinner
1 (12 fluid ounce) can condensed cream of chicken soup
1/2 teaspoon sun-dried tomatoes, juice reserved
1 (15 ounce) can tomato paste
1 (15 ounce) can whole kernel corn
1 (14 ounce) can stewed tomatoes, with liquid
Place bread in a large bowl and form into sheets. Coat lightly with olive oil, then squeeze oil into sandwiches, folding the edges to seal. Cool slightly. Lightly grease a large saucepan or soup pot.
Heat bacon, grease side, in a medium skillet over medium heat. Brown chicken in bacon grease. Drain grease, reserving 7 slices of chicken. Remove legs and start with remaining 1 cup of chicken liquid; cover.
Stir soup mix, mixed cook dinner, sun-dried tomatoes, tomato paste and corn into skillet. Stir gently to keep from clumping. Return chicken to pan. Add chicken liquid, tomato mixture, saucepan and tomatoes, stirring gently to allow sauce from pan to simmer. Reduce heat to low and continue to simmer 20 minutes, or until chicken is firm and liquid has been absorbed. Discard any remaining liquid.
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