1 broiling chicken
1 carrot, sliced
Celery tops
Parsley
1 sm. onion, quartered
1 clove garlic
Peppercorns
2 tsp. salt
1 c. wild rice
1 lb. seasoned pork sausage
1 c. fresh mushrooms, sliced
1 c. onion, diced
2 tbsp. butter
1 can mushroom soup
1/3 c. dry sherry
1/4 c. pimiento
1/2 tsp. salt
1/8 tsp. oregano, thyme, and marjoram
1/2 c. slivered almonds

Place cut-up chicken in a heavy saucepan, cover with water. Add carrot, celery tops, onion, parsley, garlic, peppercorns, and salt. Simmer until chicken is done. Reserve 2 1/2 cups stock.

Rinse rice. Place in saucepan with reserved stock. Bring to a boil, then simmer for 45 minutes.

Bone and dice the chicken. Brown the sausage and drain. Saute the mushrooms and diced onions in butter.

Mix together the soup, sherry, pimiento, thyme, oregano, marjoram, and salt. To the soup mixture, add the chicken, sausage, rice, mushrooms, and onions.

Put into a 9x13 inch baking pan. Garnish with almonds. Cover and bake for 30 minutes at 350 degrees. Remove the cover the last 10 minutes.

Can be made a day ahead, refrigerated and then baked. Allow extra baking time.