No-Peek Pheasant - cooking recipe

Ingredients

2 pheasants, cut to serve
1 box long grain and wild rice
1 can mushroom soup
1 can cream of chicken soup
1 envelope onion soup mix

Preparation

Grease 9 x 13-inch pan.
Empty box of rice in bottom of pan and sprinkle seasoning packet over rice.
Mix mushroom and chicken soups with two cups water and pour evenly over the rice.
Arrange pieces of pheasant on top of rice mixture.
Sprinkle onion soup mix over birds.
Cover tightly with foil and bake at 350\u00b0 for 2 hours or until tender.
Serves 4 to 6.