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LOUISIANA CHICKEN

Category:    Chicken
Yield: 3 servings
 
      2 sl Bacon                               1 cn Condensed tomato soup
    1/2 c  Chopped onion                     1/2 c  Water
      1 sm Green bell pepper,sliced        1 1/2 c  Diced cooked chicken
    1/8 ts Thyme leaves,crushed                     Cooked rice
 
  In a skillet, cook bacon until crisp; remove and crumble. Cook onion and
  green bell pepper with thyme in bacon drippings until tender. Stir in
  remaining ingredients. Heat; stirring occasionally. Serve over cooked rice.
  Garnish with bacon crumbs.
  
  Makes about 3 cups.
 

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