Cheesy Pheasant Casserole

Chef #871801's Note:

This recipe is great with pheasant or chicken. Either way it is a crowd pleaser.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8-10

Yield: 1.0 batch

• 4 pheasant breast or 4 chicken breasts
• 1 cup of crushed jalapeno potato chips
• 2 tablespoons flour
• 1 tablespoon oil
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 egg (scrambled in a dish)
• 1 onion , chopped
• 2 tablespoons chopped jalapenos (from a jar)
• 1 green pepper , chopped
• 1 tablespoon minced garlic
• 1 cup cheese infused rice
• 3 cups of shredded cheddar cheese
• 1 (12 ounce) can condensed cream of chicken soup
• 1 (12 ounce) can condensed cream of mushroom soup
• ½ cup milk
• ¼ cup water

Directions:

1. Heat oil in a pan.
2. Preheat oven to 375°F.
3. Spray a casserole dish with non-stick cooking spray.
4. Cut pheasant or chicken breasts into 1 inch chunks.
5. In a bag combine crushed potato chips, flour, cayenne pepper, garlic salt, and black pepper.
6. Coat pieces with scrambled egg.
7. Add pheasant into bag with potato chip mixture and shake to coat.
8. When pieces are coated put into hot oil and saute until pheasant is cooked through (no pink in the middle).
9. In a bowl combine soup, 1/2 bag of cheddar cheese, rice, milk, green pepper, onion, garlic, jalapeno and water.
10. Add cooked pheasant to bowl and stir to combine.
11. Pour mixture into a casserole dish and top with remaining cheese.
12. Cover and cook for about 45 minutes or until rice is done.
13. Cook uncovered for last 10 minutes.