Cheesy Pheasant Casserole

⏱ 70 mins 🍽 1 batch, 8-10 serving(s) 🏷 Pheasant

This hearty casserole features pheasant or chicken pieces coated in a seasoned potato chip crust and pan-fried. They are then combined with cheese-infused rice, vegetables, and a creamy soup mixture before being baked under a blanket of cheddar cheese until golden and bubbling. It's a satisfying one-dish meal ideal for feeding a crowd.

Cheesy Pheasant Casserole

Ingredients

  • 4 pheasant breast or 4 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

Method

  1. Place a pan over heat with the oil.
  2. Set your oven to heat to 375°F.
  3. Prepare a casserole dish by spraying it with non-stick cooking spray.
  4. Slice the pheasant or chicken breasts into chunks measuring 1 inch.
  5. Mix the crushed potato chips, flour, cayenne pepper, garlic salt, and black pepper together in a bag.
  6. Dip the meat pieces into the scrambled egg.
  7. Transfer the pheasant to the bag containing the potato chip mixture and shake until well coated.
  8. Place the coated pieces into the hot oil and cook until the pheasant is fully cooked with no pink remaining.
  9. In a separate bowl, stir together the soups, half of the cheddar cheese, the rice, milk, chopped green pepper, onion, garlic, jalapeños, and water.
  10. Mix the cooked pheasant into the bowl with the soup and rice combination.
  11. Transfer the combined mixture into the prepared casserole dish and sprinkle the rest of the cheese over the top.
  12. Cover the dish and bake for approximately 45 minutes, or until the rice is tender.
  13. Remove the cover and continue baking for a final 10 minutes.

Nutrition (per serving)

Sodium864100 mg

Recipe details

CategoryPheasant
AuthorRedLobsterRestauran