2 slices bacon
1/2 c. chopped onion
1 sm. green pepper, sliced
1/8 tsp. thyme leaves, crushed
1 can Campbells tomato soup
1/2 c. water
1 1/2 c. cooked chicken

In skillet, cook bacon until crisp; remove and crumble. Cook onion and pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat; stir occasionally. Serve over cooked rice. Garnish with bacon. Makes about 3 cups.