Chicken Almond Casserole

Recipe from

Roxanne Woodbury

2 lbs. sausage

2 onions

1 green pepper

3 pkg. Lipton Chicken Noodle Soup

1/2 cup blanched almonds

1 small boned chicken

2 cups rice

1 bunch celery

Brown sausage; pour off grease.  Add onions, celery, and pepper.  Cook a few minutes.  Boil 9 cups water; add soup.  Bring to a boil.  Add rice and sausage mixture.  Add chicken and almonds which have been split once lengthwise.  Bake 1 hour at 350 degrees or until all moisture is absorbed.  Stir once or twice during baking. (It is better baked in a flat casserole rather than a deep one)