Cooking pheasant in canned cream of anything soup seems positively criminal, so use this recipe with chicken or leftover pheasant.

Pheasant Casserole
Recipe type: Leftovers
Serves: 4
  • 1 pheasant, cooked and boned
  • 2 onions, chopped
  • 4 Cups pheasant or chicken broth
  • 1/4 Cup soy sauce
  • black pepper
  • 1 Tablespoon parsley flakes (optional)
  • 2 Cups celery, chopped
  • 2 Cups raw brown rice
  • 1 can soup, cream of mushroom
  • 1 can mushrooms (optional)
  1. Blend all and bake in casserole at 300-350 degrees for 2 hours.

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