3-4 c. cooked chicken (cubed)
2 carrots, sliced
1 c. celery
1/2 c. onions (diced)
1 clove garlic (sliced)
6 peppercorns
2 tsp. salt
2 c. wild rice
1 lb. seasoned pork sausage (or hamburger)
1 c. mushrooms
2 tbsp. butter
1 (10 3/4 oz.) can cream of celery soup
1/3 c. milk
1/4 c. diced pimentos
1/8 tsp. oregano, thyme, marjoram
1/2 c. sliced almonds

Boil chicken, carrots, celery and peppercorns. Brown sausage; drain. Saute onions, garlic in butter. Save juice from chicken and cook wild rice. Add salt, drain. Add remaining ingredients. Bake 25-30 minutes at 350 degrees. If it appears dry, add more soup.