Chicken and Sausage Casserole

Serves: 5
Total Calories: 869


10 chicken breasts
9 cups boiling water
3 envelopes dry chicken noodle soup mix
2 cups raw rice
1 pound hot sausage
1 green bell pepper, chopped
1 large onion, chopped
1 cup chopped celery
1 salt to taste
1 curry powder to taste
2 (10 3/4-ounce) cans cream of mushroom soup
1/2 cup blanched almonds, toasted in melted butter


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.

Nutritional Facts:

Serves: 5
Total Calories: 869
Calories from Fat: 426

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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