Yield: 4 Servings
|1||Pheasant; cooked, boned, cubed|
|2 cups||Thinly sliced celery|
|1 cup||Toasted bread crumbs|
|½ cup||Chopped almonds or water chestnuts|
|2 teaspoons||Grated onion|
|1 tablespoon||Lemon juice|
|Crushed potato chips|
Toss all ingredients except topping. Place in casserole dish. Top with cheese & potato chips. Bake at 450 for 10-15 minutes or until bubbly & heated throughout.
MRS JAMES R. (JAN) GLICK
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .