Pheasant or Chicken Casserole

4 Servings

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Pheasant or Chicken Casserole Ingredients

2 lg Cooked breasts; broiled,	1 c Mayonnaise
1 c Cooked rice; cooled	2 cn Cream of mushroom soup
1 1/2 c Celery; chopped	Potato chips
1 lg Onion; chopped	Almonds; chopped

Instructions for Pheasant or Chicken Casserole

When the breasts are cool chop into 1/2 inch dice and place in a large bowl. Add the cooled rice to the meat and mix well. Add all the remaining ingredients except the potato chips and almonds to the meat mixture and toss until well mixed. Pour the mixture into a 9xl 3 oven proof dish and top with crushed potato chips and almonds. Place in a preheated 325 degree oven and cook for one hour. NOTES : Note-When using pheasant you can use all the meat of the bird if you so choose. Just be sure to remove all the skin and bones. This call for whole breasts, not half breasts. Recipe by: Sandy Flynn Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized