1 pkg. boneless chicken breasts, cut in sm. pieces and browned in 1 stick butter

While cooking chicken, cover lightly with Tony Chachere's Creole seasoning. 2 stalks celery, chopped 2 tbsp. garlic powder 1 bell pepper, chopped 1 pkg. Lipton's onion soup mix 1 can Rotel diced tomatoes 1 lb. Hillshire sausage, browned 3 c. white rice 5 c. water

Add onions, celery, garlic powder, and bell pepper to chicken and stir over medium heat for 10 minutes. Add parsley for color. Then add soup mix, diced tomatoes, and sausage. Add 3 cups rice to 5 cups water. Cook 45 minutes until water cooks out. Combine cooked rice with chicken/sausage mixture.