Pheasent casserole

4 servings

Ingredients

Quantity Ingredient
2 Pheasent breasts [cooked]
1 pack (10 oz) green beans
[frozen- french style]
½ cup Butter [melted]
1 pack Stuffing mix [Pepprigde
Farm]
¼ cup Chicken broth
1 can Cream of chicken soup
½ cup Chocken broth
¼ cup Sour cream

Directions

1) Bone the pheasent breasts and tear the meat into large pieces. Cook the green beans according to package directions; then drain... 2) Combine the butter, stuffing mix, and ¬ cup broth in a large bowl mixing well... 3) Spoon « the stuffing mix into a casserole and arrange the pheasent over the top,season with salt and pepper to taste. Cover the meat with a mixture of soup mix, sour cream, and remaining broth, then sprinkle the remaining stuffung mix over the soup mix... 4) Bake at 350ø for 30 min... and serve...

Source: "Bill Saiff's Rod & Reel Recipes for Hookin' and Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120

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