Crowd-Pleasing Rice Bake

• 9 cups chicken broth
• 3 packages (2-1/2 ounces each) chicken noodle soup mix
• 2 cups uncooked long grain rice
• 1 pound bulk pork sausage
• 1-1/2 cups sliced celery
• 2 large onions, chopped
• 2 medium green peppers, chopped
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 6 cups cubed cooked chicken
• 1/2 cup slivered almonds, toasted

1. In a large saucepan, bring broth to a boil. Stir in soup mixes; simmer for 10 minutes. Add rice; simmer for 15 minutes. Remove from the heat and set aside.
2. In a large skillet over medium heat, brown and crumble sausage until no longer pink. Remove with a slotted spoon and set aside.
3. Discard all but 1 tablespoon drippings. Saute celery, onions and peppers in drippings until tender. Stir in sausage, mushroom soup, chicken and rice mixture until well mixed.
4. Pour into two greased 2-1/2-qt. baking dishes. Cover and bake at 350u0b0 for 30 minutes or until rice is tender. Sprinkle with almonds.

chicken broth, chicken, long grain rice, pork sausage, celery, onions, green peppers, condensed cream, chicken, slivered almonds

Taken from www.tasteofhome.com/recipes/crowd-pleasing-rice-bake/ (may not work)