Chicken Orleans

• 1 cup each chopped onions and green peppers
• 1 clove garlic, crushed
• 2 Tbsp butter or margarine
• 1 can (16-oz) stewed tomatoes
• 1-1/2 cups double-strength chicken broth
• 1/2 tsp salt
• Dash of red pepper
• 1 tsp poultry seasoning
• 1 pkg (10-oz) frozen cut okra
• 2 cups cubed cooked chicken
• 1/4 cup water
• 2 Tbsp flour

Saute onions, green peppers and garlic in butter. Stir in tomatoes, broth and seasonings. Cook covered, over medium heat, 10 minutes. Add okra and cook 10 minutes longer. Add chicken. Blend water and flour. Add a little sauce to flour mixture. Stir all into sauce. Cook, stirring constantly, until thickened, about 2 minutes. Serve over hot rice.

Yield: 6 servings