1 lb. bulk pork sausage (I use Bob Evans with sage packaged roll)
1 1/2 c. celery, chopped
1/2 c. green pepper, chopped
1 can mushroom soup
1 c. rice, uncooked
1/2 c. onions, chopped
1 envelope Lipton chicken flavor cup of broth
3 1/2 c. boiling water

Brown sausage until nice and brown, keeping only 2 tablespoons fat. Add 1/2 cup water from recipe and scrape pan to get all juices. In separate pan heat 2 tablespoons sausage fat and fry celery, onion, and green pepper 15 minutes with lid on. Add 3 cups boiling water to chicken broth envelope and mushroom soup. Stir well. Combine everything in 2 1/2 quart casserole dish. Bake 30 minutes at 350 degrees with lid; bake 15 minutes more uncovered.