Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Raw wild rice |
| 1 can | Cr. of chicken soup |
| 1 can | Cr. of mushrooms soup |
| 1 can | Mushrooms |
| 2½ cup | Water |
| \N \N | Water chestnuts |
| 2 \N | Pheasants; cut up, flour and |
| \N \N | Brown. |
| 1 pack | Instant onion soup mix |
Mix rice, canned soup, water, mushrooms and water chestnuts in 9x13" glass casserole. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake 2 - 2½ hours at 300 degrees.
Andrea Leafblad, St Could MN Herberger's cookbook.