2 c. wild rice (cook as directed) may substitute 6 oz. box long grain and wild rice
1 lb. fresh mushrooms, sliced
1 lb. pork sausage, uncooked
2 med. onions, chopped
2 1/2 to 3 lb. chicken, cooked, skinned, boned cut in chunks
1/4 c. flour
1/2 c. whipping cream
2 1/2 c. chicken broth or stock
1 tsp. salt
1/8 tsp. pepper
Pinch of oregano, thyme, marjoram

Brown sausage and remove from skillet. Saute mushrooms and onions. Drain off fat, stir in chicken and set aside. In saucepan, mix flour and cream, whisk until smooth.

Add broth and cook, whisking over medium heat until it resembles a thick white sauce.

Pour into 9 x 13 inch baking dish and add other ingredients. Bake at 350 degrees for 25 to 30 minutes. May be refrigerated or frozen. Bring to room temperature before baking. Serves 10 to 12.