Pheasant Wild Rice Casserole - cooking recipe

Ingredients

1 cup diced pheasants or 1 cup chicken
3 cups cooked wild rice
1/2 cup chopped onion
1 cup sliced mushrooms
1/2 cup butter
1 cup diced tomato
1/2 cup sliced black olives
1 cup shredded sharp cheddar cheese

Preparation

Preheat oven to 350.
Saute onions and mushrooms in butter.
Combine all ingredients in a casserole dish, reserving 1/4 c of the cheese.
Stir in a little water or juice from tomatoes if it appears dry.
Top with remaining cheese.
Bake for 45 minutes.