2 to 3 lb. whole chicken or chicken pieces
2 cans tomato soup
1 stick butter
3 potatoes, thinly sliced
1 med. onion thinly sliced
1 lb. can corn
1 lb. can tiny limas
1 tbsp. sugar
1 tbsp. salt
1 tsp. black pepper

Boil chicken until done. Remove chicken discard broth except for about 1 inch in the bottom of dutch oven. Add all the remaining ingredients, stir well. Remove chicken from the bone, cut up and add back to the pot. Simmer on low heat for 3 hours or until potatoes are done. Stir frequently.