3 lb. bulk sausage
3 large stalks celery, chopped
3 bell peppers, chopped
2 medium onions, chopped
6 c. water
2 (4.5 oz. total) pkg. Lipton chicken noodle soup mix
1 (10 3/4 oz.) cream of chicken soup
1 1/2 c. uncooked rice
3 tbsp. soy sauce
1 (4 oz.) pkg. slivered almonds

Fry sausage in a large pan until browned and cooked through. Remove with a slotted spoon. Crumble when cooled. Set aside. Sauté peppers, celery and onions in pan with sausage juices until soft and lightly brown; set aside. In a large pot, bring water to a boil. Add soup mix and rice. Reduce to a slow simmer and cook uncovered until rice is done and liquid has reduced. Remove soup mixture from heat; add sausage, vegetables, chicken soup and soy sauce. Pour into two 9 x 13 pans and top with almonds.

Bake in a preheated 350°F oven, uncovered, for 30 minutes.