Chicken And Sausage Casserole

• 1 (7 oz.) pkg. long grain and wild rice mix
• 2 lb. turkey sausage
• 1/2 to 1 tsp. hot pepper flakes
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 5 stalks celery, chopped
• 2 Tbsp. oil
• 3 c. chopped cooked chicken breasts
• 1 (7 oz.) can chopped water chestnuts, drained
• 4 chicken bouillon cubes
• 1 c. water
• 1/2 c. blanched almonds

1. Cook rice using package directions.
2. Brown sausage with hot pepper flakes in skillet, stirring until crumbly.
3. Combine rice and sausage in bowl; mix well.
4. Saute onion, green pepper and celery in oil in skillet.
5. Add sauteed vegetables, chicken, water chestnuts and mixture of bouillon cubes and water to sausage and rice mixture; mix well.
6. Spoon into baking dish.
7. Top with almonds.
8. Bake at 350u0b0 for 1 hour.
9. Yield:
10. 10 servings.

long grain, turkey sausage, hot pepper, onion, green bell pepper, stalks celery, oil, chicken breasts, water chestnuts, chicken bouillon cubes, water, blanched almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504075 (may not work)