Cajun Chicken-And-Wild Rice Casserole

• 1 (2.25-oz.) package sliced almonds
• 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
• 1/4 cup butter
• 1 pound andouille sausage, chopped
• 1 green bell pepper, diced
• 4 celery ribs, chopped
• 2 medium onions, chopped
• 2 1/2 cups chopped cooked chicken
• 1 (15-oz.) can black-eyed peas, drained
• 2 (10 3/4-oz.) cans cream of mushroom soup
• 2 (8-oz.) cans chopped water chestnuts, drained
• 1 (8-oz.) container sour cream
• 1 cup milk
• 1 teaspoon Cajun seasoning
• 4 cups (16 oz.) shredded Cheddar cheese, divided
• 2 cups soft, fresh breadcrumbs

1. Preheat oven to 350u0b0. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
2. Prepare rice mixes according to package directions.
3. Meanwhile, melt butter in a large skillet over medium heat; add sausage, bell pepper, celery, and onions. Saute 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
4. Bake at 350u0b0 for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
5. To Make Ahead: Prepare as directed in Steps 2 and Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step Bake casserole, covered, at 350u0b0 for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

almonds, fastcooking, butter, sausage, green bell pepper, celery, onions, chicken, blackeyed peas, cream of mushroom soup, water chestnuts, sour cream, milk, cajun seasoning, cheddar cheese, fresh breadcrumbs

Taken from www.myrecipes.com/recipe/cajun-chicken-wild-rice-casserole (may not work)