Pheasant- Rice Casserole


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PHEASANT-RICE CASSEROLE

 Submitted by Mrs. Margaret M. Hudson from South Dakota

 1 1/2 cup pheasant, slivered

1/2 teaspoon salt

Dash of pepper

1/3 cup butter or margarine

2 cup cooked rice

1 can condensed cream of chicken soup

3/4 celery , diced ( I think its a 3/4 cup)

1 Tablespoon onion, chopped

1/4 teaspoon garlic salt

1/2 teaspoon leaf oregano

1 Tablespoon chopped pimento

    Thoroughly brown pheasant in butter; season with salt and pepper. Cook rice two-thirds length of time recommended on package instructions. Place pheasant  drippings and rice in 1 quart casserole. Mix in remaining ingredients. cover ; bake at 400 F. degrees for 20 minutes. Remove cover and bake 10 additional minutes.

YIELD: 4-6  Servings

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