Cook the long grain rice according to package directions.

Cook the wild rice separately in chicken broth for about 45 minutes or until tender.

Drain both rices and mix together.

In a frying pan, cook the sausage until browned and cooked through.

Drain excess grease and set aside.

In a mixing bowl, combine cream of mushroom soup, cream of chicken soup, Worcestershire sauce, and port wine.

Gradually add chicken broth until a medium sauce consistency is achieved.

In a separate pan, sauté celery, garlic, onions, and mushrooms in a small amount of margarine until tender-crisp.

Preheat your oven to 350°F (175°C).

In a large casserole dish, layer the cooked rices, diced chicken, cooked sausage, sautéed vegetables, and soup mixture.

Bake in the preheated oven for about 45 minutes or until the croutons are lightly toasted and the casserole is bubbling around the edges.