2/3 lb. fresh okra pods
vegetable cooking spray
1 c. coarsely chopped onion
1 c. sliced fresh mushrooms
1/2 c. sliced celery
1/2 c. chopped green bell pepper
2 cloves garlic, minced
2 (14 1/2 oz.) cans whole tomatoes, undrained
1 (10 1/2 oz.) can chicken broth
1/2 c. sherry
1 tsp. chicken flavored bouillon granules
1 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
2 c. cubed, cooked chicken breast (about 1 lb.)

Remove tip and stem from okra. Slice 1/4-inch slices and set aside. Coat a large Dutch oven with cooking spray. Place over medium heat until hot. Add onions and next 4 ingredients. Cook 5 minutes, stirring constantly. Add okra, tomatoes and next 6 ingredients. Stir well. Bring to a boil; cover, reduce heat and simmer 1 hour or until vegetables are tender. Add chicken; stir well. Remove from heat; cover and let stand 5 minutes. Yield: 2 quarts. Good served over rice!