Pheasant Casserole Recipe


"This recipe is great with pheasant or chicken. Either Way it is a crowd pleaser"
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70 servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

  • Cook

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  1. 1. heat oil in a pan
  2. 2. preheat oven to 375 degrees
  3. 3. spray a casserole dish with non-stick cooking spray
  4. 4. cut pheasant or Chicken breasts into 1 inch chunks
  5. 5. in a bag combine crushed potato chips, flour, cayenne peper, garlic salt, and black pepper
  6. 6. coat pieces with scrambled egg
  7. 7. add pheasant into bag with potato chip mixture and shake to coat
  8. 8. when pieces are coated put into hot oil and saute until pheasant is cooked through (no pink in the middle)
  9. 9. In a bowl combine soup, 1/2 bag of cheddar cheese, rice, milk, green pepper, onion, garlic, jalapeno and water
  10. 10. add cooked pheasant to bowl and stir to combine
  11. 11. pour mixture into a casserole dish and top with remaining cheese
  12. 12. cover and cook for about 45 minutes or until rice is done
  13. 13. cook uncovered for last 10 minutes


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