Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart casserole dish with nonstick cooking spray and set aside.
• Add 1 pound pork sausage to a medium skillet over medium-high heat and cook for 3-4 minutes, until most of the pink is gone.
• Add 1 cup diced onion, 1 cup diced celery, and 2 teaspoons minced garlic and cook for 4-5 minutes longer, until the vegetables are tender and the sausage is no longer pink.
• Add the sausage mixture, 1 (14.5-ounce) can chicken broth, 1 (10.5-ounce) can cream of celery soup, and 1 cup uncooked long grain rice to a large bowl and mix until combined.
• Pour into the prepared casserole dish and top with ¼ cup slivered almonds.
• Cover the dish tightly with aluminum foil and bake for 60 minutes.
• Remove the casserole from the oven and let it rest for 10 minutes before serving.