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Pheasant & wild rice

Yield: 5 Servings

Ingredients:

• 1 c Raw wild rice
• 1 cn Cr. of chicken soup
• 1 cn Cr. of mushrooms soup
• 1 cn Mushrooms
• 2 1/2 c Water Water chestnuts
• 2 Pheasants; cut up flour and Brown.
• 1 pk Instant onion soup mix

Instructions:

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 - 2 1/2 hours at 300 degrees. Andrea Leafblad St Could MN Herberger's cookbook.

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