Chicken Stew

This is my dad's simple Chicken Stew. Serve with cornbread and have the Tabasco on the table for those who want to add a little kick to their bowl. This is best made a day ahead - it seems to have more flavor.

4 Chicken Breasts
1 can Stewed Tomatoes
3 to 4 Potatoes - diced
1 large White Onion - diced
1 can Cream Style Corn
Salt and Pepper - to taste

Cover the chicken with water and boil until cooked through. Reserve the broth, take Chicken breast and cut into small pieces and then return to broth. Add all other ingredients to pot and bring to a boil; then turn down to a simmer. Let the stew simmer for 30 to 60 minutes, until the potatoes are done.

Note: You might need to add some water or chicken stock, if the liquid level gets to low. You want enough water to give it that stew consistency.