Wild Rice And Sausage Casserole

• 1 pound sausage
• 1 1/2 cups chopped celery
• 3 cups chicken broth
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can sliced water chestnuts, drained
• 2 can sliced mushrooms
• 1 pkg long grain and wild rice mix
• 1 pkg sliced almonds
• dash dried thyme
• parsley, optional

1. Combine sausage and celery in a large skillet.
2. Cook over medium heat until sausage is browned and celery is tender.
3. Stir to crumble meat.
4. Drain.
5. Stir in chicken broth, mushroom soup, chicken soup, water chestnuts, mushrooms, rice and thyme.
6. Mix well.
7. Spoon into a lightly greased 3- quart casserole and sprinkle with almonds.
8. Bake, uncovered at 350 degrees for 1 1/2 hours. Garnish with parsley if desired.

sausage, celery, chicken broth, cream of mushroom soup, cream of chicken soup, water chestnuts, mushrooms, long grain, almonds, thyme, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68296 (may not work)