1 1/2 c. uncooked rice
8 strips of bacon
2 ribs celery, chopped
1 med. onion, chopped
1/2 lg. bell pepper, chopped
1/2 lb. fresh mushrooms, sliced
1 1/2 tbsp. flour
1 (16 oz.) can tomatoes
1 chicken, boned & cut into bite sized pieces
Salt & pepper to taste
Dash of Tabasco & Worcestershire sauce
1/2 c. sharp cheese, grated

Cook rice in 3 cups water. Set aside. In large skillet, cook bacon. Remove and crumble. Pour off all but 3 tablespoons bacon fat. Saute celery, onion, bell pepper and mushrooms in fat. Stir in flour, then tomatoes. When bubbling, add rice and all ingredients except cheese. Pour into a 3-quart casserole. Top with cheese. Bake covered at 350 degrees for 30 minutes. Serves 6 to 8.