Pheasant Casserole

3 cups cooked pheasant

2 cups celery, chopped

2 cups long grain and wild rice mix (cooked without seasonings)

3/4 cup mayonnaise

1 tablespoon onion, chopped

1 teaspoon lemon juice

1 can cream of chicken soup

1 cup water chestnuts, sliced

3 hard boiled eggs, chopped

1 stick butter

1 cup corn flakes,crushed

1/2 cup sliced almonds

Combine all ingredients except butter, corn flakes and almonds in a large casserole dish. Melt butter and combine with crushed corn flakes and almonds. Spread over casserole and bake at 350 degrees 10 to 15 minutes or until heated through.

Copyright 1998-2014 Stephen Ricciardelli