3 tbsp. butter
1 (16 oz.) can cut okra, drained (I use fresh okra in season)
1 small onion, chopped
1/2 small green pepper, chopped
4 c. chicken or turkey broth
1 (16 oz.) can whole tomatoes
1 small bay leaf
1 tsp. salt
dash of pepper
2 c. cut up cooked chicken or turkey
1 tbsp. snipped parsley (optional)
3 c. hot cooked rice

Heat butter in 3-quart saucepan until melted. Add okra, onion and green pepper; cook and stir until onion is tender. Stir in broth, tomatoes (with liquid), bay leaf, salt and pepper. Heat to boiling; reduce heat. Simmer, uncovered, 15 minutes. Stir in chicken and parsley; heat through. Serve chicken mixture over rice.

Makes 6 servings.