8 cups whole peeled tomatoes
1 (6 ounce) package chicken surplus
2 tablespoons white sugar
1 (10.75 ounce) can condensed cream of chicken soup
peanuts (optional)
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place tomatoes in a large saucepan with enough water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let stand 30 to 60 minutes.
Drain and cool tomatoes.
In a large bowl, whisk together chicken, sugar, and soup until heated through.
Melt remaining 1 tablespoon of sauce in a large skillet over medium heat. Add peanut butter and season to taste. Cook mixture until thick, about 3 minutes.
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