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“This recipe is great with pheasant or chicken. Either way it is a crowd pleaser.”
READY IN:
1hr 10mins
SERVES:
8-10
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a pan.
  2. Preheat oven to 375°F.
  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 pepper, 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.

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