1 pound hot bulk sausage
1 large onion, chopped
2 cans (3 oz. each) mushrooms
¼ cup all-purpose flour
½ cup half & half
2 ½ cups condensed chicken broth
½ teaspoon poultry seasoning
1 Tbs. salt
2 packages (6 oz. each) long grain and wild rice, cooked
¾ cup toasted almonds, slivered

Sauté sausage. Drain on paper towel. Break into small pieces. Sauté onion in sausage drippings. Add mushrooms and cooked sausage. Mix flour with cream, add chicken broth and cook until thickened. Add seasonings. Combine all ingredients except almonds and pour into casserole. Bake 25-30 minutes at 350 degrees. Sprinkle with almonds when ready to serve.

10-12 servings

6 slices white bread
2 cups diced, cooked chicken
1 ½ cups chopped onion
½ cup chopped green pepper
½ cup chopped pimento
½ cup chopped celery
½ cup mayonnaise

¾ tsp. salt
Dash of pepper
2 eggs, beaten
1 ½ cups milk
1 can (10 ¾ oz.) condensed cream of mushroom soup
½ cup shredded cheese

8 servings