Pheasant and Wild Rice Casserole

• 1 pheasant, cut up
• 1 box wild and long grain rice
• 1 pkg. dry onion soup mix
• 1 sm. onion, chopped
• 2 stalks celery, diced
• 1 can mushrooms
• 1 can chicken broth

Mix all ingredients together in a 2 quart casserole, and put the pheasant on top. cover and bake 1 1/2 to 2 hours at 350 degrees F. Pour 1 can celery soup over top of casserole. Heat and serve.

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