4 slices bacon, diced
1/2 c. chopped onion
2 whole chicken breasts, about 1 1/2 lb., skinned, boned, and cut into tiny pieces
1 (4 oz.) can sliced mushrooms, drained
1 c. cooked green peas
3 c. rice, cooked in chicken broth
1/4 c. diced pimentos
2 tsp. salt
1 tsp. seasoned pepper

In a large skillet saute bacon and onions until transparent. Add chicken and continue cooking until chicken is no longer pink. Stir in remaining ingredients. Heat thoroughly. Makes 6 servings.