Cream of Wild Rice Soup with Chicken

1 cup wild rice
2 cup water
1 chicken bouillion cube
1/2 lb. bacon
1 cup onion
1 cup celery
1 cup green pepper
2 cans cream of mushroom soup
2 cans cream of celery soup
3 cans chicken broth
2 1/2 cups cooked chicken or turkey (chopped)

Combine wild rice, water and bouillion cube in covered casserole dish. Bake at 325 for 1 hour. Chop bacon and fry until crisp. Fry onion, celery and green pepper in bacon drippings. Drain excess fat and add 1 cup chicken broth. Simmer until tender (10 minutes). In large pan mix mushroom soup, celery soup, 2 cans chicken broth, and cooked chicken or turkey. Add wild rice mixture, bacon & vegetables. Season to taste. Note: Heat slowly to avoid curdling.