8 slices bacon
1 (8 oz.) can sliced mushrooms
1 c. chopped onions
1/4 tsp. thyme leaves, crushed
1 can whole kernel corn, undrained
Dash pepper
1 can cream of celery soup
2 cans chicken vegetable soup
2 cans water
4 c. chicken, diced
2 cans tomatoes, chopped

In saucepan, cook bacon until crisp; remove and crumble. Pour off all but 2 tablespoons drippings. Brown mushrooms, onions with thyme in drippings until tender. Add bacon and remaining ingredients. Heat; stir occasionally. Serve with cornbread!