cut up

1 cup water

4 medium potatoes, peeled and cubed

1 can (15 ounces) lima beans, rinsed and drained

2 medium onions, sliced

1 teaspoon salt

1/2 teaspoon pepper

Dash cayenne pepper

1 can (15-1/4 ounces) corn, drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1/4 cup butter or margarine

1/2 cup dry bread crumbs

Place the chicken and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken and debone; cube chicken and return to broth. Add potatoes, beans, onions and seasonings. Simmer for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened. Yield: 6 servings.