1 chicken fryer
4 c. chicken broth (add water to make 4 c.)
2 c. long grain rice
1 lb. Hillshire sausage
1 can mushroom soup (cream)
1/2 c. diced celery
Salt to taste
Pepper to taste

Cook chicken until meat falls off bone. Remove meat, add to broth. Cut sausage in 1/2 inch pieces. Add to soup. Bring to boil, covered, and cut heat to low for 20-30 minutes.