1 large onion

1 head celery

2 bell peppers

1 pound fresh pork sausage

4 cups chicken (4 pounds chicken)

1 can mushroom soup

3 packages lipton noodle soup (1 box of 3 packages)

1 package sliced almonds

2 cups rice

Boil chicken until tender; remove bones and dice. Measure broth and add water to make 9 cups. Bring to boil and add rice and noodle soup. Boil 10 minutes. Fry sausage (pour off fat) until brown. Take out of pan and add diced celery, onions and green peppers and cook until tender, about 5 minutes. Stir mushroom soup into rice mixture. Alternate layers of rice and chicken mixtures into casserole. Sprinkle with sliced almonds. Cover with foil and bake 1 hour at 350 degrees. This freezes well.