(Amelia’s variation from Chicken ala King)

1 pound boneless chicken breast halves, cooked and diced
12 oz bacon, cooked, drained and broken up into small pieces
1 tablespoon butter
2 stalks celery, diced
1/4 cup chopped green pepper or red pepper
4 carrots chopped
½ onion, diced
½ cup diced mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups water
12 oz. pasta
Heat the butter in a 3-quart saucepan over medium heat. Add the vegetables and cook until tender, stirring often. Stir the soup, water, and chicken in the skillet and cook until the mixture is hot and bubbling. Add pasta 15 minutes before serving.