1/2 lb. chicken livers
4 slices bacon
1 (10 3/4 oz.) can cream of mushroom soup
1 tbsp. minced onion
2 tbsp. flour
1/4 c. water
1 c. cooked rice
Dash of pepper

Fry bacon until crisp, drain, crumble; set aside. Reserve 2 tablespoons drippings. Combine flour and pepper. Dredge livers in flour. Brown livers and onion in reserved drippings; cover, cook over low heat for 8 to 10 minutes. Combine soup and water, add to livers. Heat thoroughly. Serve over hot rice, topped with crushed bacon.