Baked Pheasant and Rice
Baked Pheasant And Rice is an easy dinner. Made with 2 pheasants, cut into serving pieces, 1 1/2 oz. envelope dehydrated onion soup mix, 3/4 c. long grain rice (uncooked), 1 (10 oz.) can condensed cream of mushroom soup and 3/4 c. milk, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Blend mushroom soup and milk.
Combine with rice and onion soup.
Mix and pour into a 13 x 9 x 2-inch baking dish.
Arrange pheasant on top.
Brush with melted butter; sprinkle with paprika and bake, uncovered, in oven at 325Β° for 1 1/2 hours.
(Chicken or quail can be used if pheasant not available.)
π· Perfect Pairings
Complete your meal with these
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