RECIPE: Party Gras Chicken Casserole

I'm getting ready for Mardi Gras. I love anything spicy. The aroma of this dish is outstanding.  Not that I recommend you put your nose in it like Prince Charles. This is a great chicken and rice casserole. The Cajun season give it a little heat, but don't worry I promise you wont burn your mouth.

Ingredients

• 1 (2.25-oz.) package sliced almonds
• 2 (6.2-oz.) boxes of wild rice mix
• 1/4 cup butter
• 1 pound hot italian sausage, chopped
• 1 red 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(Low Sodium) 
• 2 (8-oz.) cans chopped water chestnuts, drained
• 1 (8-oz.) container sour cream
• 1 cup milk
• 1 tablespoon Cajun seasoning
• 4 cups (16 oz.) shredded Cheddar cheese, divided
• 2 cups soft, fresh breadcrumbs

1. 1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
2. 2. Prepare rice mixes according to package directions.
3. 3. Meanwhile, melt butter in a large skillet over medium heat; add sausage,  pepper, celery, and onions. Sauté 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. 4. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.