1 c. raw rice
1 lb. bulk sausage
1/2 c. chopped green pepper
1/2 c. chopped onion
1/4 c. slivered almonds
1 can cream of chicken soup

Cook rice. Crumble sausage and brown lightly. Add to sausage, green pepper and onion and cook until tender. Drain all fat. Add almonds and soup and stir to blend. Stir in rice (will be thick). Pour into buttered 2 quart casserole. Bake uncovered at 350 degrees for 30 minutes. Serves 6.