Recipe - Pheasent Casserole

2 Pheasent breasts [cooked]
1 pack (10 oz) green beans
[frozen french style]
One half cup Butter [melted]
1 pack Stuffing mix [Pepprigde
Farm]
One fourth cup Chicken broth
1 cn Cream of chicken soup
One half cup Chocken broth
One fourth cup Sour cream

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
Retyped with permission for you by Fred Goslin in Watertown NY on
Cyberealm Bbs. home of KookNet at (315) 7861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini