Cooking with Mary 5/3/17
1 cup wild rice
10 1/2 ounce can cream of chicken soup
10 1/2 ounce can cream of mushroom soup
2 1/2 cups water
4 ounce can mushroom pieces
6 oz can water chestnuts
2 pheasants, cut up, floured and browned
1 envelope onion soup mix
In a two quart baking pan, mix rice, soups, water, mushrooms, and water chestnuts. Arrange pheasants on top and sprinkle with onion soup mix. Cover with foil and bake in 350 degree oven for 1 hour, 30 minutes or until done. Makes four servings.