Pheasant Divan over Wild Rice
4 cups cubed, cooked pheasant breasts
1 (16 oz.) bag frozen broccoli florets
1 cup mayonnaise
1 can cream of mushroom soup
1 can cream of chicken soup
2 teaspoons lemon juice
1 teaspoon salt
½ teaspoon pepper
1 teaspoon Italian Seasoning
2 cups shredded cheddar cheese, divided
1 cup crushed corn flakes
Wild rice (cooked, for serving)
Preheat oven to 350-degrees F.
Spray a 9 x 13” baking dish with cooking spray. Place thawed broccoli in bottom or dish. Arranged cubed pheasant evenly over broccoli and sprinkle with ¾ cup cheese.
In a medium bowl, combine the mayonnaise, soups, lemon juice, salt, pepper and Italian seasoning. Pour over the pheasant and broccoli. Sprinkle with remaining cheese. Cover dish with aluminum foil and place casserole dish in oven and bake for 25-30 minutes. Remove from oven, uncover, and add crushed corn flakes. Return to oven and bake, uncovered, for an additional 10 minutes. Serve over wild rice.
(cooking pheasant in slow cooker)
Season thawed breasts with salt, pepper and poultry seasoning (optional).
Add to slow cooker. Add ½ cup chicken broth. Cover and cook on low 6 hours, stirring after 3 hours.
(for broccoli florets)
Cook according to package directions until al dente. Rinse in cold water and drain.