Lunch: Crowd-Pleasing Rice Bake Recipe

Ingredients

9 cups chicken broth
3 packages (2-1/2 ounces each) chicken noodle soup mix
2 cups uncooked long grain rice
1 pound bulk pork sausage
1-1/2 cups sliced celery
2 large onions, chopped
2 medium green peppers, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
6 cups cubed cooked chicken
1/2 cup slivered almonds, toasted

Instructions

In a large saucepan, bring broth to a boil. Stir in soup mixes; simmer for 10 minutes. Add rice; simmer for 15 minutes. Remove from the heat and set aside.
In a large skillet over medium heat, brown and crumble sausage until no longer pink. Remove with a slotted spoon and set aside.
Discard all but 1 tablespoon drippings. Saute celery, onions and peppers in drippings until tender. Stir in sausage, mushroom soup, chicken and rice mixture until well mixed.
Pour into two greased 2-1/2-qt. baking dishes. Cover and bake at 350 ° for 30 minutes or until rice is tender. Sprinkle with almonds.

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