4-5 lbs. chicken (breasts and thighs are best)
1 lg. bunch of celery, chopped
1 lg. onion, diced
2 medium bell peppers, chopped
1 lb. sweet Italian sausage
2 c. uncooked white rice
1 can cream of mushroom soup (undiluted)
3 envelopes Lipton's noodle soup
1 c. slivered almonds

Bake chicken and cut into bite-size pieces. Fry sausage. Remove meat from pan and saute vegetables in sausage fat. Cook rice according to directions. Cook Lipton's noodle soup in water measured for 1 envelope. Add mushroom soup. Mix all ingredients, saving out 1/4 cup slivered almonds to sprinkle on top. Bake in 9 x 13 inch pan for 1 hour at 300 degrees.