Pheasant Casserole Sue Fritsche
1 cup raw wild rice (any type) 1 can cream of chicken soup
1 can cream of mushroom soup 1 can mushrooms
1 can water chestnuts 2 ½ cups water
Mix the above and put in 9 x 13 pan
Flour and brown pheasants and put on top of rice mixture. Sprinkle 1 pkg. instant onion soup mix over all. Cover with aluminum foil. Bake 2 ½ hours at 300°.