Easy Pheasant Casserole
|Cream of mushroom soup||2 Can (20 oz)|
|Cream of celery soup||2 Can (20 oz)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Minute rice||2 2⁄3 Cup (42.67 tbs) (Uncooked One)|
|Onion soup mix||3 Ounce (1 Package)|
Combine canned soups in large saucepan; add milk and rice and heat but do not boil.
Pour rice mixture into greased shallow pyrex baking dish.
Put pheasants, skin side up, on top of rice mixture.
Sprinkle with soup mix and paprika.
Cover with aluminum foil and bake at 350 degrees for 2 hours and 15 minutes.
If desired, 2 chickens may be substituted for pheasants.