PHEASANT CASSEROLE RECIPE

PHEASANT CASSEROLE RECIPE image

Categories Chicken

Yield 8 servings

Number Of Ingredients 18

4 pheasant breasts or chicken breasts
1 cup of crushed jalapeno potato chips
2 tbsp flour
1 tbsp oil
1 tsp cayenne pepper
1 tsp garlic salt
1 tsp black pepper
1 egg (scrambled in a dish)
1 onion chopped
2 tbsp chopped jalapenos (from a jar)
1 green pepper chopped
1 tbsp minced garlic
1 package cheese infused rice
1 bag of shredded cheddar cheese
1 can of cream of chicken soup (condensed)
1 can cream of mushroom soup (condensed)
1/2 cup milk
1/4 cup water

Steps:

1. heat oil in a pan 2. preheat oven to 375 degrees 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 peper, 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