2 lbs. bulk pork sausage
1 med. onion
1 bell pepper
1 c. celery
1 c. rice
2 (4 oz.) envelopes instant chicken noodle soup mix
1 (8 oz.) can water chestnuts, drained and chopped
2 1/2 c. water

Cook sausage in skillet until brown. Crumble meat, drain off drippings. Stir in next 7 ingredients. Place in 13 x 9 x 2 inch deep baking dish. Pour water over top. Cover and bake at 350 degrees for 1 hour.