Yield: 5 Servings
|1 cup||Raw wild rice|
|1 can||Cr. of chicken soup|
|1 can||Cr. of mushrooms soup|
|2||Pheasants; cut up, flour and|
|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.