Almond Ding

1 lb sausage
2 cups celery
1 medium onion
1 green pepper
3 and ½ cups water
1 heaping cup rice
1 box (2 packages) dry Lipton chicken noodle soup
½ cup sliced almonds
1½ cups cooked chicken chunks
2 tablespoons butter

Cook, smash and drain sausage. Remove from pan and set aside. Sauté diced vegetables (celery, onion and green pepper) in butter, about 5 minutes. Remove veggies and transfer to another dish.

Add water and bring to a boil. Add rice and boil again. Remove from heat and add all ingredients, including sausage and vegetables, soup and almonds. Stir together.
Place in casserole dish and cover with foil.

Bake 1 hour @375 degrees. Remove foil and cook for an additional 15 minutes browning the top. This extra 15 minutes give you time to make sure all the water is absorbed.

To make this dish much easier to prepare, I always cook my sausage beforehand and freeze it. I also use canned chicken so it is just a matter of putting it together. I always make this on Saturday, let it cool down and then serve it for Sunday dinner. I think it is a filling, hearty, delicous casserole.