Quick Pheasant With Rice
A hearty and flavorful dish featuring tender pheasant cooked with rice and creamy sauce, topped with crispy onion rings—perfect for a comforting family meal or special occasion.
Ingredients
Instructions
- Sprinkle dry onion soup mix into a buttered 2-quart casserole.
- Sprinkle uncooked rice over the soup mix.
- Add the cut-up pheasant pieces on top.
- Dilute the cream of chicken soup with the can of milk and pour over the pheasant.
- Cover the casserole and bake in a 350°F oven for 1 hour and 15 minutes.
- Uncover the casserole and sprinkle with French fried onion rings.
- Bake uncovered for an additional 15 minutes until the onion rings are crispy.
Tips & Substitutions
For a flavor boost, consider marinating the pheasant in buttermilk overnight. If you can't find dry onion soup mix, a combination of onion powder, garlic powder, and salt works well. You can substitute brown rice for white rice, but adjust the cooking time accordingly. For a twist, add vegetables like peas or carrots to the casserole for added nutrition.
Serving Suggestions
Serve this dish alongside a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with mashed potatoes or a side of Best Ever Hash Brown Casserole for a comforting dinner. Garnish with fresh herbs like parsley or thyme for added flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F until heated through, about 20-25 minutes. Alternatively, you can use the microwave, but ensure it's heated evenly to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Pheasant With Rice contains roughly 774 calories, with 23g protein, 125g carbohydrates, and 20g fat. It is an excellent source of protein (46% of the Daily Value), iron (40% of the Daily Value), and calcium (24% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1329mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of pheasant for this recipe?
Yes, you can substitute chicken for pheasant. Use cut-up chicken pieces or even bone-in chicken breasts. Adjust cooking time accordingly as chicken may cook faster, ensuring it's fully done before serving.
What can I serve with Quick Pheasant With Rice?
This dish pairs well with a variety of sides. Consider serving it with a refreshing cucumber salad or roasted vegetables. If you're looking for heartier options, mashed potatoes or a savory Potato Stuffy can complement the flavors beautifully.
How can I make this dish more spicy?
To add some heat, incorporate red pepper flakes or diced jalapeños when layering the ingredients. Alternatively, mix a bit of hot sauce into the cream of chicken soup before pouring it over the pheasant for a subtle kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).