Louisiana Chicken over Rice

2 slices bacon
1/2 cup chopped onion
1 small green bell pepper, sliced
1/2 teaspoon thyme, crushed
1 can tomato soup
1/2 cups water
1 1/2 cups diced, cooked chicken

In skillet cook bacon until crisp; remove and crumble. Cook onion and bell pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat, stirring occasionally. Serve over hot, cooked rice. Garnish with bacon.