PHEASANT AND WILD RICE CASSEROLE
Steps:
- Pour olive oil in skillet. Add onions & then mushrooms & garlic & saute until tender. Remove from heat, stir in flour, gradually adding chicken broth. Stir until well-blended. Add the half & half. Cook & stir until starting to boil. Add the rice, cooked pheasant, water chestnuts, salt & pepper. Blend together. Put in large casserole, sprinkle with toasted almonds. Bake for 1/2 hr. at 350.
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