Mexican Chicken Casserole - cooking recipe

Ingredients

6 chicken drumsticks and thighs, disjointed
1 tsp. salt
1/4 tsp. pepper
4 to 5 drops Tabasco sauce
1 c. celery, sliced thin
2 cans Mexican corn
6 slices bacon
2 pkg. lima beans, thawed
1 can stewed tomatoes, chopped

Preparation

Sprinkle chicken with salt and pepper; place in crock-pot first thing in the morning.
Add celery, Tabasco sauce and corn. Cook on low for 6 to 7 hours.
When chicken is done, transfer to Dutch oven.
Add lima beans and tomatoes.
Cook on medium heat about 30 minutes, stirring occasionally.
Fry bacon until crisp; crumble and sprinkle over casserole just before serving.