Cheesy Pheasant Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8-10
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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