1/2 lb. bulk sausage
1 c. diagonally sliced celery
1 c. chopped onion
1/2 large green pepper
1 can sliced water chestnuts
1/2 c. slivered almonds
2 c. Minute rice
3 c. water
1 pkg. dry chicken noodle soup mix
herbs of choice

Sauté the crumbled up sausage in large skillet, then drain. Add and saut until crisp-tender the celery, onion and green pepper. Remove from heat and add the water chestnuts and slivered almonds. Cook the rice in water, dry chicken noodle soup mix and herbs of choice. Combine all in ovenproof casserole and bake at 350°F until heated through. May need to add more water if reheated later.