4 slices bacon
1 (about 4 oz.) can sliced mushrooms, drained
1/2 c. chopped onion
1/8 tsp. thyme leaves, crushed
1 can Campbell's cream of celery soup
1 can Campbell's chicken vegetable soup
1 soup can water
1 1/2 c. diced, cooked chicken
1 (about 8 oz.) can whole kernel corn, undrained
1/2 c. chopped canned tomatoes
Dash of pepper

In saucepan, cook bacon until crisp; remove and crumble. Pour off all but 2 tablespoons drippings. Brown mushrooms and cook onion with thyme in drippings until tender. Add bacon and remaining ingredients. Heat; stir occasionally. Makes about 5 1/2 cups. Recipe may be doubled.