Main Ingredients:

2 c. chicken, cooked and diced
1 lb. mild pork sausage
1 c. celery, thinly sliced
3 bunches green olives, sliced
1/2 lb. fresh mushrooms, sliced
(Canned ones can be used)
2 cloves garlic, finely minced
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 - 3 c. chicken broth
1/2 c. wild rice, uncooked
1 c. long grain rice, uncooked
1 tbsp. Worcestershire sauce (add to
soup mixture)
1/3 c. port wine (add to soup mixture)

Cooking Preparation of the Recipe:

Cook the long grain rice according to directions. Cook the wild rice about 45
minutes after washing it well. Drain both rices and mix together. Cook
sausage in frying pan until done; drain grease. Combine both soups and then
add chicken broth until medium sauce is attained. Sauté in small amount of
margarine the celery, garlic, onions and mushrooms until tender crisp. In a
large casserole dish, layer the rices, chicken, sausage, vegetables and soup
mixture. Top with homemade bread croutons (below) and bake at 350
degrees for about 45 minutes or until croutons are lightly tanned and
casserole is bubbling around the edges.
--HOMEMADE BREAD CROUTONS--
Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have
been cut into crouton-sized pieces. Stir these together and mix until all
pieces are moist with butter. Spread the croutons over the casserole and
bake. (They are worth the added effort.)

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