Steps:
- Cook bacon till crisp and set aside. Season chicken with essence and cook in grease until done, about 5 minutes. Set aside. Melt butter in same pan and cook onions/ pepper for 4 minutes, and garlic for 30 seconds. Add shrooms and thyme and cook. Until they give off the Their juices. Add chicken stock to boil to deglaze pan. Add chicken back to pan and simmer a few minutes till hot. Add bacon and green onions, stir well, and serve over cheesy rice. Garnish with parsley. For rice, melt butter over med high heat. Cook onions till soft. Add rice,salt, and bay leaf and stir about 1 minute. Add stock and stir. Reduce heat to low and cover and simmer until liquid is absorbed, about 15 minutes. Add the peas and simmer some more until liquid is absorbed, about 5 minutes. Let sit for about 10 minutes. Remove bay leaf, fluff, and add cheese and parsley.
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