1 lb. sausage
1 c. celery, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 clove garlic, minced
3 c. chicken broth
1 can mushroom soup
1 c. chicken soup
1 - 8 oz. can water chestnuts, drained
18 oz. can sliced mushrooms, drained
16 oz. pkg. long grain and wild rice mix
1 - 2 oz. pkg. sliced almonds

Combine sausage, celery, onion, pepper and garlic. Cook over medium heat until sausage is browned and vegetables are tender. Stir to crumble meat. Drain. Stir in rest of items, except almonds. Mix well. Put in greased 3 quart casserole and sprinkle with almonds.

Bake at 350°F for 1 1/2 hours.

Serves 12.