Serves: 5
Total Calories: 869
Boil chicken breasts until tender. Let cool. Debone chicken and cut into small pieces; set aside.
To boiling water add soup mix and rice. Boil 9 minutes, uncovered. Fry sausage; remove from skillet and drain. In sausage drippings sauté bell pepper, onion, and celery. Add this and sausage to soup mix. Season to taste with salt and curry powder. Add mushroom soup and chicken pieces.
Place mixture in large casserole dish and bake 45 minutes at 350°. Top with blanched, toasted almonds and bake an additional 15 minutes. Serves 16. Can be prepared ahead, frozen, thawed and baked.
This Chicken and Sausage Casserole recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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