4 boneless, skinless chicken breast halves
1 (3 ounce) package cream cheese, softened
1 (8 ounce) package chicken broth
1 1/2 teaspoons Worcestershire sauce
1/4 cup chopped onion
1/8 teaspoon garlic powder
1 (4 ounce) can chicken broth
1/2 cup rice wine vinegar
2 tablespoons chicken bouillon granules
1 tablespoon dried parsley
1 (14 ounce) can whole kernel corn, undrained
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can tomato soup
2 tablespoons tomato paste
2 teaspoons chili powder
1/4 teaspoon dried parsley
1 teaspoon salt
Place chicken in a large, heavy plastic bag; pat dry. Place drumsticks in bag, squeezing to make seams in plastic bag; shake to coat.
Place drumsticks in plastic bag; shake to coat.
Stir chicken broth into drumsticks. Add Worcestershire sauce, onion, garlic powder, chicken broth, rice vinegar, chicken bouillon granules, chicken broth, tomato soup, cream of chicken soup, cream of mushroom soup, tomato soup, tomato paste, chili powder, parsley, salt. Pour over chicken.
Bring a large pot of lightly salted water to a boil. Add chicken and toss to coat; cook over medium high heat about 15 minutes or until juices of chicken run clear.
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