4 chicken breasts
4 sweet Italian sausages
3/4 c. finely chopped onions
1/2 c. sliced green pepper
2 tbsp. olive oil
1 sm. bay leaf
1 tsp. garlic powder
1 tsp. each dried thyme and oregano leaves
1 (10 3/4 oz.) can cream of mushroom soup
1 (14 1/2 oz.) can tomatoes
Monterey Jack cheese, grated
1 c. cooked rice

Bake chicken breasts at 400 degrees for 30 minutes or until tender. Cool. Remove skin and bones. Cut chicken into bite size pieces. Set aside. In heavy skillet, brown sausages. Cool. Cut into 1/2 inch slices, set aside.

Saute onion and green peppers in olive oil until tender; add bay leaf and seasonings. Stir in chicken, sausage, soup, tomatoes, and rice. Bring to a boil. Reduce heat and simmer 5 minutes. Spoon into a buttered 1 1/2 quart baking dish; sprinkle with cheese. Broil until cheese melts.