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. 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. 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. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
To Make Ahead: Prepare as directed in Steps 2 and 3. 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 1. Bake casserole, covered, at 350° 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.