1 pound sage flavored pork sausage
1 cup sliced celery
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/2 cup sliced fresh mushrooms
1 (8-ounce) can sliced water chestnuts, drained
1 cup uncooked long rain rice
2 cups chicken both
1/2 teaspoon salt
1/8 teaspoon pepper

Brown sausage in a heavy skillet over medium heat; transfer to a greased 21/2-quart baking dish. In reserved drippings, sauté onion, celery, peppers and mushrooms until lightly browned. Transfer to baking dish. Add water chestnuts, rice, broth, salt and pepper and mix well. Cover tightly and bake at 350 degrees for 1 to 1 1/2 hours or until rice is fluffy and tender. Serves 6.