2 boneless skinless chicken breast halves, diced  
2 tablespoons bacon drippings
1 medium onion, diced  
1 green pepper, diced    
2 stalks celery, sliced   
1 quart chicken broth
1 (14 1/2-ounce) can diced  tomatoes 
1 cup sliced okra (fresh or frozen) 
1 teaspoon dried basil     
1/2 teaspoon dried thyme 
1 teaspoon salt   
1/4 teaspoon pepper
1 cup cooked rice 
                                          

In soup pot sauté chicken in bacon drippings until slightly cooked but not browned. Remove chicken - set aside.  Add onion, green pepper and celery to pan and sauté until slightly tender about 5 minutes Return chicken and remaining ingredients except rice to pot. Cook over medium heat stirring occasionally until chicken is cooked through.  Add rice and cook a few more minutes until heated through. 

CROCK POT-- Sauté chicken, onions, pepper and celery as directed above.  Place all ingredients except rice in crock pot.  Cook on low 4-6 hours.   Add rice during last hour of cooking.

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