Flint Ridge Pheasant

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Chicken breast works nicely for this casserole also.

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Steps

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Put the wild rice in 9x9x2-inch baking dish that has been sprayed with nonstick vegetable spray.

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Layer the carrots over the wild rice.

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In large skillet , cook bacon until crisp.

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Drain and crumble over the carrots.

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Pour off grease from skillet and add a tablespoon or two of oil.

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Saute the pheasant until well browned on both sides.

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Transfer to baking dish.

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In same skillet , saute the mushrooms and green onions until tender , adding additional oil if needed.

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Add soup , cream and sherry , and mix well.

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Add mozzarella and gently stir in artichokes.

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Spread over the pheasant layer.

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Sprinkle with parmesan.

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Cover dish with foil sprayed with nonstick vegetable spray.

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Bake at 350 for 30 minutes.

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Remove foil and bake 15 more minutes until bubbly throughout.

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Ingredients

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wild rice, carrot, bacon, oil, skinless boneless pheasant breast halves, salt and pepper, mushrooms, green onions, cream of chicken soup, cream, sherry wine, mozzarella cheese, artichoke hearts, parmesan cheese