Cheesy Pheasant Casserole

Ingredients

• 4 pheasant breast or chicken breasts
• 1 cup of crushed jalapeno potato chips
• 2 tablespoons flour
• 1 tablespoon oil
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 egg (scrambled in a dish)
• 1 onion, chopped
• 2 tablespoons chopped jalapenos (from a jar)
• 1 green pepper, chopped
• 1 tablespoon minced garlic
• 1 cup cheese infused rice
• 3 cups of shredded cheddar cheese

• 1 (12 ounce) can condensed cream of chicken soup

• 1 (12 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 cup water

Directions

1. 1

   Heat oil in a pan.

2. 2

   Preheat oven to 375°F.

3. 3

   Spray a casserole dish with non-stick cooking spray.

4. 4

   Cut pheasant or chicken breasts into 1 inch chunks.

5. 5

   In a bag combine crushed potato chips, flour, cayenne pepper, garlic salt, and black pepper.

6. 6

   Coat pieces with scrambled egg.

7. 7

   Add pheasant into bag with potato chip mixture and shake to coat.

8. 8

   When pieces are coated put into hot oil and saute until pheasant is cooked through (no pink in the middle).

9. 9

   In a bowl combine soup, 1/2 bag of cheddar cheese, rice, milk, green pepper, onion, garlic, jalapeno and water.

10. 10

    Add cooked pheasant to bowl and stir to combine.

11. 11

    Pour mixture into a casserole dish and top with remaining cheese.

12. 12

    Cover and cook for about 45 minutes or until rice is done.

13. 13

    Cook uncovered for last 10 minutes.