1 lb. bulk hot sausage
1 c. chopped celery
1 c. chopped onion
1 c. chopped green peppers
1 clove minced garlic
3 c. chicken broth (canned)
1 can cream of chicken soup, undiluted
1 (4 oz.) can sliced mushrooms, drained
1 pkg. long grain wild rice mix
Dash dried thyme
1 can sliced water chestnuts, drained
2 oz. sliced almonds (optional)
Parsley sprigs (optional)

Cook sausage until separated; drain. Combine with celery, onion, pepper and garlic in large skillet and stir until tender. Stir in remaining ingredients. Spoon into 3 quart casserole and bake at 350 degrees for 1 1/2 hours. Garnish with parsley and almonds. May be cooked and frozen.