5 lbs. bulk sausage
5 lg. onions
10 pkgs. (dry) chicken noodle soup mix
2 1/2 c. shivered almonds
5 c. diced cooked chicken
2 green peppers, chopped
2 bunches celery, chopped
5 c. brown rice

Cook sausage and drain well. Lightly brown in small amount sausage fat, the pepper, onion and celery. Add rice and 5 quarts of water and bring to a boil, add soup and bring to boil again. Then add chicken, sausage and almonds. Bake in 5 covered casseroles for 1 1/2 hours at 350 degrees. Can be mixed in 5ths separately for each casserole. Serves 50.