1 can (16 oz) cut okra, drained
1/4 cup chopped onion
1/4 cup chopped green pepper
3 tbsp. butter or margarine
4 cups chicken broth
1 can (16 oz) tomatoes
1 small bay leaf
Salt and pepper
1 cup diced cooked chicken
1 tbsp. snipped parsley
3 cups hot cooked rice
Celery Crescents

In large saucepan, cook and stir okra, onion and green pepper in butter over low heat until onion is tender. Stir in chicken broth, tomatoes and bay leaf; simmer uncovered 15 minutes. Season with salt and pepper. Stir in chicken and parsley; heat through. Serve in bowls over scoops of rice with Celery Crescents.

6 servings