| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Cooked breasts; broiled, sauted or, microwaved |
| 1 |
c |
Cooked rice; cooled |
| 1 1/2 |
c |
Celery; chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
c |
Mayonnaise |
| 2 |
cn |
Cream of mushroom soup |
|
|
Potato chips |
|
|
Almonds; chopped |
INSTRUCTIONS
When the breasts are cool chop into 1/2 inch dice and place in a large
bowl. Add the cooled rice to the meat and mix well. Add all the remaining
ingredients except the potato chips and almonds to the meat mixture and
toss until well mixed. Pour the mixture into a 9xl 3 oven proof dish and
top with crushed potato chips and almonds. Place in a preheated 325 degree
oven and cook for one hour.
NOTES : Note-When using pheasant you can use all the meat of the bird if
you so choose. Just be sure to remove all the skin and bones. This call
for whole breasts, not half breasts.
Recipe by: Sandy Flynn
Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on Sep
8, 1998, converted by MM_Buster v2.0l.
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