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Louisiana Chicken over Rice
2 slices bacon
1/2 cup chopped onion
1 small green bell pepper, sliced
1/2 teaspoon thyme, crushed
1 can tomato soup
1/2 cups water
1 1/2 cups diced, cooked chicken
In skillet cook bacon until crisp; remove and crumble.
Cook onion and bell pepper with thyme in bacon drippings until tender.
Stir in remaining ingredients. Heat, stirring occasionally.
Serve over hot, cooked rice. Garnish with bacon.
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