Chicken Casserole

This recipe is from a Dec. 1975 newspaper clipping. You would think they could have thought up an interesting name for it.

2 slices bacon, diced

1 cup chopped onions

2 cloves garlic, crushed

1 can (14 1/2 to 16 ounce) tomatoes, chopped

1 can condensed cream of mushroom soup

1 cup cubed process American cheese

1 package (10 ounces) frozen green peas, thawed

3 cups cubed cooked chicken

3 cups cooked rice

2 teaspoons salt

1/4 teaspoon pepper

3 to 4 tablespoons grated Parmesan cheese

1. Saute bacon, onions, and garlic until bacon is crisp. Add tomatoes, soup, and cheese. Heat, stirring constantly, until hot and cheese is melted. Stir in peas, chicken, rice, and seasonings. Turn into a greased shallow 2 1/2 quart casserole; top with Parmesan cheese. Bake at 350 degrees for 20 to 25 minutes. Makes 8 servings.