1 (4 pound) whole chicken, cut into 1-inch cubes
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (8 ounce) can tomato sauce
1 cup hot water
1 tablespoon cornstarch
In a large skillet over medium-high heat, combine the soup, tomato sauce and hot water. Add the skin of the chicken and cover with water. Simmer for 1 1/2 hours.
Remove the chicken from the sauce, and place in a large casserole dish.
In a small bowl, mix the cornstarch with the juice from the chicken broth. Sprinkle mixture evenly over the chicken, and repeat the layering, spreading the onion on top, then the tomato sauce over everything.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until the chicken is cooked through and juices run clear.
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