Pheasant Casserole

Pheasant Casserole

3 boned pheasants
1 bag plain potato chips
1 can Cream of Mushroom and Cream of Chicken soup
1 small can of mushroom pieces
1 small diced onion
seasoning

Cut pheasants into bite-size pieces, coat in flour, season and brown in a skillet with onion. Combine cans of soup, one can of water and mushrooms and heat in a pan. In a 9x13 pan place a 1/4 inch thick layer of crushed potato chips, then add a layer of the browned pieces of pheasant, then add another layer of crushed potato chips and pour soup mix over everything. Bake at 350 for 25 minutes.