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CHICKEN BOGG 
2 chicken breasts
1 lb. smoked sausage (little smokies)
1 med. onion (diced)
3 celery stalks (sliced)
3 carrots (diced)
1/4 green bell pepper (diced)
1 tsp. salt
1/2 tsp. pepper
2 c. rice

Combine chicken, sausage, onion, salt and pepper in a pan and cover with water. Slowly boil until the chicken falls from the bone. Strain the water from the mix and save the water. Remove all bones.

Measure the necessary amount of water for the rice. Add the water to chicken, sausage, onion and now add the celery, carrots and green peppers. Boil for about 5 minutes, then add the rice and cook accordingly. Serve with bread, biscuits or rolls. Serves about 6 people.

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