2 white turnips, pared
2 celery stalks & tops
3 to 4 lb. broiler-fryer (cut up)
1/4 tsp. pepper
4 sm. white onions, peeled
2 bay leaves
1 green pepper
3/4 c. raw reg. white rice
4 carrots
1 bacon slice
4 tsp. salt
1/4 tsp. dried thyme leaves
12 med. mushroom caps
1 tsp. dried rosemary leaves
3 med. tomatoes

1. Prepare vegetables. Cut turnips in 1 1/2 inch cubes. Cut carrots into 2 inch pieces. Cut celery into 1 inch pieces.

2. Place bacon in bottom of 3 quart Dutch oven. Add chicken, sprinkle half the salt, pepper and thyme.

3. Add turnips, carrots, celery, onions and mushrooms. Sprinkle the rest of salt, pepper, bay leaves and rosemary. Pour 1/2 cup water over all.

4. Bring mixture to boiling, covered. Reduce heat, simmer, covered for 30 minutes.

5. Heat oven to 375 degrees.

6. Cut green pepper in half. Then into 1 inch pieces.

7. Add pepper to chicken, vegetable mixture. Mix well. Transfer to oven, bake, covered 30 minutes.

8. Cut tomatoes into wedges. Arrange around edge of casserole. Stir rice into broth.

9. Bake, covered, 30 minutes longer.