THE EYES OF TEXAS SAUSAGE CHICKEN CASSEROLE
Instructions:
- 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.