One boneless Pheasant (cut up into large bite size chunks)
2 cups Minute Rice
1 can cream of chicken soup (can substitute cream of mushroom soup)
1 pkg Lipton Onion Soup mix
2 cups of milk
Mix can of soup and milk.
Stir half this mixture into uncooked rice and spread in bottom of baking dish.
Lay pheasant pieces on top and sprinkle with onion soup mix.
Pour on remaining soup-milk mixture
Bake, uncovered at 350 degrees for 1 hour to 1 1/4 hours or until pheasant is tender.
Variation:
Use one cup uncooked rice instead of 2 cups of Minute Rice
1 soup can of milk instead of 2 cups milk
1 can French fried onion rings.
Butter a 2 quart casserole.
Sprinkle rice in casserole with dry soup mix.
Add pheasant pieces.
Mix together cream of chicken soup and milk.
Pour over pheasant.
Cover and bake at 350 1 hour and 15 minutes.
Uncover, sprinkle with onion rings.
Bake 15 minutes longer.