Because of county curfews that are in effect for Hennepin, Ramsey, Anoka and Dakota counties, all of our stores in those counties will close at 7 p.m. on Monday, April 12 and open at 6 a.m. on Tuesday, April 13. Our stores that are not in those counties – Prior Lake, Woodbury, Chanhassen and St. Cloud – will close at 10 p.m. on Monday, April 12 and open at 6 a.m. on Tuesday, April 13.
1(6 ounce) packagelong grain and wild rice mixture
Preheat oven to 350 F.
In large skillet over medium-high heat saute sausage, chicken, onion, garlic, fennel, mushrooms and salt and pepper. Cook until chicken is browned and sausage is no longer pink, 5-7 minutes. Drain excess fat.
In mixing bowl whisk together the soups until smooth. Gradually whisk in the chicken broth, whisking until no lumps remain. Pour soup mixture into skillet and stir in contents of wild rice package.
Spoon into 9x13-inch baking dish sprayed with cooking spray. Cover with foil and bake for 30 minutes.
Remove foil and return to oven for 20 minutes. Sprinkle with almonds and bake 10-15 minutes longer or until almonds are golden.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.