Pheasant Portabella
By Hookemharry


What you need:

 

One pheasant, boiled, boned and cut into chunks

Four cups cooked brown and wild rice combination

One cup diced celery

One medium onion diced

Half cup slivered almonds

One small jar pimentos – chopped One tablespoon dried parsley

Two cups chicken broth

Two large portabella mushrooms – cut into quarter inch thick slices, remove stems and dice stems

Four cups home made cream of chicken soup or canned

What you do:

Combine all the ingredients, including the chopped mushroom stems, reserving until last the sliced mushrooms, cream of chicken soup, and almonds. Pour into a large casserole the mixed ingredients and arrange the mushrooms on top. Next pour the cream of chicken soup over the mushroom slices and then sprinkle the sliced almonds over the top. Put in a preheated 350 degree oven for thirty minutes or until casserole is bubbling. Enjoy this one pot meal.






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