3 tbsp. butter
1 onion, chopped
1/2 green pepper, chopped
1 to 1 1/2 c. cooked or canned okra
1 1/2 qt. chicken stock (can use canned broth]
1 (16 oz.) can tomatoes, chopped
1 sm. bay leaf
1 tbsp. parsley, minced
1 c. leftover chicken, chopped

Melt butter in saucepan. Saute onion and green pepper until golden; add okra. Stir in chicken stock, cooked tomatoes, and bay leaf. Cook over low heat, simmering gently for about 45 minutes. Season to taste. About 15 minutes before serving add minced parsley and cooked chicken. Serves 4-6.