12 to 15 pieces chicken
1 stick butter
2 big tbsp. bacon grease
2 med. onions
4 c. water
2 cans golden cream of mushroom soup
2 sm. or 1 lg. bell pepper
3 c. rice, uncooked
8 bouillon cubes (chicken)

Salt and pepper chicken. Do not flour. Fry in butter and bacon grease, just to get a golden brown color. Remove from pan and pour off 1/2 cup grease. Add onions and pepper to remaining grease. Add onions and pepper to remaining grease and saute for about 3 minutes. Then add water and bouillon cubes and cook until cubes dissolve.

Add soup, stir well and until soup is dissolved. Wash rice and place in broiler pan after draining. Pour the mixture into rice and place chicken pieces on top. Cover with foil and bake at 300 degrees for 1 hour and 15 minutes.