1 (3 to 3 1/2 lb.) broiling chicken
1 (6 oz.) pkg. wild rice
1 lb. seasoned pork sausage
1 c. fresh mushrooms, sliced
1 c. chopped onion
2 tbsp. butter
1 can cream of chicken soup
1 can cream of celery soup
1/3 c. milk or sherry wine
1/4 c. diced pimento
1/2 tsp. salt
1/8 tsp. oregano
1/8 tsp. thyme
1/8 tsp. marjoram
1/2 c. sliced almonds

Stew chicken until tender. Cool. Discard skin and bones. Cube meat. Cook wild rice using chicken stock in place of water. Heat oven to 350 degrees. Grease a 2 1/2 to 3 quart casserole.

Brown sausage. Saute mushrooms and onion in butter. In large bowl, mix soups, milk or sherry, pimento, salt and herbs. Add chicken, sausage, rice and mushroom mixture. Stir and place mixture in casserole. Top with almonds. Cover and bake 30 minutes. Uncover and bake 10 minutes more. Serve with green salad, French bread and white wine. Serves 8-10.