Wild Pheasant (Or Chicken) And Rice
A hearty baked dish featuring tender pheasant or chicken over rice, infused with garlic, parsley, and a creamy mushroom sauce for comforting flavor.
Ingredients
Instructions
- Place the uncooked rice in the bottom of a casserole dish.
- Arrange the whole chicken or pheasant on top of the rice.
- Sprinkle generously with garlic salt.
- Mix the cream of mushroom soup, cream, parsley, and paprika in a bowl.
- Pour the mixture over the pheasant or chicken.
- Bake at 350°F for 1 to 1 1/2 hours until cooked through.
Tips & Substitutions
For a richer flavor, consider marinating the chicken or pheasant in buttermilk overnight. If you don't have garlic salt, use regular salt and add minced garlic instead. Brown rice can be substituted for white rice, but cooking time may need adjustment. Adding sautéed vegetables like onions or bell peppers can enhance the dish's flavor, similar to what you might find in Chicken Casserole (Low-Fat).
Serving Suggestions
Serve this dish with a side of steamed vegetables or a fresh green salad for a balanced meal. It pairs beautifully with Old Southwest Cheese Soup for a comforting dinner. For a heartier option, consider serving with crusty bread to soak up the creamy sauce. Leftover rice can also be repurposed in stir-fries or as a base for grain bowls.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 20 minutes or until heated through, ensuring the chicken remains moist. Alternatively, you can microwave individual portions, adding a splash of chicken broth to keep it juicy.
Nutrition & Diet Analysis (per serving)
Each serving of Wild Pheasant (Or Chicken) And Rice contains roughly 606 calories, with 19g protein, 99g carbohydrates, and 19g fat. It is an excellent source of vitamin A (80% of the Daily Value), iron (50% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1001mg per serving (44% 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 brown rice instead of white rice?
Yes, brown rice can be used, but it will require a longer cooking time—about 1 1/2 to 2 hours. Make sure to adjust the liquid and cooking time accordingly to ensure the rice is fully cooked and the chicken is tender.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can use homemade white sauce or another cream soup, like cream of celery. Alternatively, mix sour cream with sautéed mushrooms for a tasty substitute that adds depth to the dish.
How do I know when the chicken or pheasant is cooked?
The best way to check is using a meat thermometer; it should read 165°F in the thickest part of the meat. Additionally, the juices should run clear when pierced. If you're using a whole pheasant, ensure it is cooked through at the legs as well.
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).