Rice and Cheese Casserole

Description
Makes 6 servings

Ingredients

 * 2/3 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
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 1 10-3/4-ounce can condensed cream of chicken soup
 * 2 cups sharp Cheddar cheese, divided

Directions
Fry bacon in large skillet until crisp. Remove from pan. Drain well on absorbent paper; crumble into small pieces. Drain all but 3 tablespoons drippings from pan. Add onion and celery; cook until tender. Remove from heat and stir in rice, olives, thyme, salt and pepper.

Heat soup and 1 cup cheese in saucepan until cheese has melted. Add sauce and bacon to rice mixture. Turn into buttered 1-quart casserole; top with remaining 1 cup cheese. Bake at 375 degrees 15 minutes.