THE EYES OF TEXAS SAUSAGE CHICKEN CASSEROLE

THE EYES OF TEXAS SAUSAGE CHICKEN CASSEROLE

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)

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. Saute 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 (see below) and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling around the edges.