4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can diced tomatoes with green chile peppers
2 (2.5 ounce) cans onion, diced
1 (6 ounce) can sliced mushrooms
1 (2.5 ounce) can sliced mushrooms
1 (2.5 ounce) can canned chopped green chile peppers
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
2 3/4 cups water
1/2 cup margarine
salt and pepper to taste
Place chicken breasts in a large saucepan and cook over medium heat until no longer pink, about 15 minutes. Transfer to a medium bowl and sprinkle with cream of mushroom soup, tomato juice, diced tomatoes with green chiles, sliced mushrooms, sliced mushrooms, canned mushrooms, onion, mushrooms, tomato can, diced tomatoes, bell pepper, bell pepper, peppers, garlic, Worcestershire sauce and water. Bring all together in a double boiler, stirring occasionally, until well blended. Just before serving, coat the covered chicken with margarine.