Pheasant Rice Bake

• 1 pheasant, cut into serving pieces
• 1 package dry onion soup mix
• 1 1/2 cups minute rice
• 1 can cream of chicken or cream of mushroom soup
• 1 cup milk
• 1 can french fried onions or fresh onion slices, your choice

Sprinkle the dry soup mix into a greased 2 quart casserole dish.

Sprinkle the rice over the soup mix.

Place the pheasant pieces on top of the rice.

Mix the cream of chicken soup together with the milk. Pour over the pheasant.

Cover and bake at 350 degrees for 1 1/4 hours.

Uncover. Sprinkle on the onions. Cook for another 15 minutes.

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