Louisiana Chicken
2 slices bacon
1/2 cup chopped onion
1 small green pepper, sliced
1/8 tsp. thyme leaves, crushed
1/4 tsp. marjoram
1 can condensed tomato soup
1/2 cup water
1 1/2 cups diced cooked chicken
In a skillet, cook bacon until crisp, remove and crumble. Cook onion and green pepper, with thyme in bacon drippings until tender. Stir in soup, water and chicken. Heat; stir occasionally. Serve over rice, garnish with bacon.
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