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.

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)

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.)