1Preheat oven to 325. Saute chicken strips in large nonstick pan until browned. Meanwhile place Italian sausage in separate pan and cook until done. Remove chicken and cut into smaller pieces. Set both chicken and sausage aside when done.
2Saute rice-vermicelli mix, onion, green pepper and celery in butter or margarine until vegetables are tender and rice-vermicelli is brown. Stir in thyme, seasoning mix, and water. Add tomato, salsa, chicken and sausage. Stir.
3Pour into 1-1/2 quart casserole dish or leave in pan if the pan is oven safe. Bake 25 minutes.