3/4 c. uncooked rice
1 lb. sausage
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped parsley
2 cans cream of chicken soup
1/4 c. toasted, slivered
Boil rice for 12 minutes; drain. Brown sausage. Leave
2 tablespoons fat in skillet and saute vegetables. Combine all
ingredients with cans of undiluted soup and bake in 2-quart
casserole for 1 hour at 350 degrees. Top with toasted almonds before
serving. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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