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Pheasant and Rice
Sent in by Alex Templeton.


~ 4 pheasant breasts
~ 1 box Uncle Benís wild rice
~ 2 cans cream of mushroom soup
~ shredded cheddar cheese

Cut breasts into 1Ē cubes.

Heat a little oil in a skillet. Add the meat and cook over medium-low heat until browned.

While the meat is cooking, cook the rice per instructions on box.

When meat and rice are cooked, pour them into a large mixing bowl.

Add the soup and mix together.

Pour into a baking pan. Top with the cheese.

Cook for 30 minutes at 350 degrees.

Serve and enjoy.

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