Louisiana Chicken - cooking recipe

Ingredients

2 slices bacon
1/2 c. chopped onion
1 small green pepper, sliced
1/8 tsp. thyme leaves, crushed
1 can Campbell's tomato soup
1/2 c. water
1 1/2 c. diced, cooked chicken

Preparation

In skillet, cook bacon until crisp; remove and crumble.
Cook onion and pepper with thyme in bacon drippings until tender.
Stir in remaining ingredients.
Heat; stir occasionally.
Serve over cooked rice.
Garnish with bacon.
Makes about 3 cups.
(I sometimes use half chicken and half frozen shrimp.)