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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


  1. In skillet cook bacon until crisp; remove and crumble.
  2. Cook onion and bell pepper with thyme in bacon drippings until tender.
  3. Stir in remaining ingredients. Heat, stirring occasionally.
  4. Serve over hot, cooked rice. Garnish with bacon.

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