2 pkgs. dehydrated chicken noodle soup
4 1/2 c. water
2 lbs. lean pork sausage
1 med. onion, chopped
1 lg. green pepper, chopped
1 c. celery, chopped
1 c. cooked brown rice
1 can water chestnuts (sliced and drained)
1/4 c. slivered almonds
Salt and pepper to taste

Cook soup in 4 1/2 cups boiling water 7 minutes. Saute sausage, stirring until crumbly, drain fat. Saute onions, pepper and celery. Add soup, rice and chestnuts. Mix together.

Bake, covered, in a greased 2 1/2 quart casserole for 1 1/2 - 2 hours at 300 degrees. Remove cover and sprinkle with almonds the last 30 minutes. Makes 10 servings.