1 lb. sausage
1/2 c. almonds, slivered and
1 1/2 c. rice
2 cans (12 1/2 oz.) chicken
1 c. chopped celery
1 c. chopped green pepper
1 c. chopped onions
Fry sausage until brown. Drain well. Cook celery,
peppers and onions in 1/4 cup of sausage fat. Turn sausage,
vegetables and almonds into 3 quart dish. Add rice and chicken
broth; mix well. Bake at 350 degrees for 1 1/2 to 2 hours or until
liquid is absorbed.
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