1 (4 to 5 lb.) stewing chicken, stewed
1 (6 oz.) pkg. long grain and wild rice mix
Chicken broth (use broth from stewed chicken)
1 lb. bulk-type hot sausage
2 med. onions, chopped
2 (10 oz.) cans mushroom soup (undiluted)
Buttered crumbs (optional)

Drain stewed chicken and dice meat. Reserve broth. Cook rice according to package directions, but use chicken broth instead of water. Cook sausage, breaking it up as it cooks. Pour off all but 3 tablespoons of the grease. Saute onions in sausage drippings. Combine sauteed onion, cooked sausage and undiluted soup. Place in large shallow (9 x 13-inch) casserole. Spread diced chicken over casserole and add a layer of cooked rice. Top with buttered crumbs. Cover with foil and bake for 30 minutes at 350 degrees. Serves 12.