Description Edit

Makes 6 servings

Ingredients Edit

• ⅔ cup crisp crumbled bacon
• 3 tablespoons bacon drippings
• 1 cup minced onion
• 1 cup chopped celery
• 3 cups cooked rice
• 1 cup sliced stuffed olives
• 1 teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 x 10¾-ounce can condensed cream of chicken soup
• 2 cups sharp cheddar cheese, divided

Directions Edit

1. Fry bacon in large skillet until crisp.
2. Remove from pan.
3. Drain well on absorbent paper; crumble into small pieces.
4. Drain all but 3 tablespoons drippings from pan.
5. Add onion and celery; cook until tender.
6. Remove from heat and stir in rice, , thyme, salt and pepper.
7. Heat soup and 1 cup cheese in saucepan until cheese has melted.
8. Add sauce and bacon to rice mixture.
9. Turn into buttered 1-quart casserole; top with remaining 1 cup cheese.
10. Bake at 375°F for 15 minutes.