Chicken Creole Orleans (my recipe)

2 pkgs (4 lbs boneless skinless chicken breast sliced lengthwise
2 lg sweet onions sliced
1 bag frozen okra (optional)
2 pkgs frozen tri-color peppers (found at Trader Joe's) or fresh peppers 4-5 sliced
crushed red pepper
4 cans Campbell's tomato bisque soup
1/2 cup lemon or lime juice
handful of bay leaves

On stockpot spray with non-stick spray, saute onion till crisp/soft and set aside. Add chicken breasts to pot and cook over med. heat till lightly brown. Pour over tomato bisque soups, add 1/2 cup lemon or lime juice, handful of bay leaves. Simmer 1/2 hour. Add onion, peppers, okra (optional), few shakes of crushed red pepper. Simmer 15 minutes. Discard bay leaves before serving. Serve with cooked brown rice. Ladle sauce over rice.