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3 cups chopped onion
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6 four ounce boneless, skinless chicken breasts
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2 cans (14 ¾ ounce each) cream style corn
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2 cans (14 ½ ounce each) diced tomatoes, undrained
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1 can (14 ½ ounce) chicken broth
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1 bottle (12 ounce) chili sauce
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¼ cup butter, cut into small pieces
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2 tablespoons Worcestershire sauce
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2 tablespoons cider vinegar
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