Pheasant Casserole recipe

Ingredients:

1 pheasant, cooked, boned, cubed.
2 cups of celery, thinly sliced.
1 cup of breadcrumbs, toasted.
½ cup of water chestnuts, chopped.
½ teaspoon of salt.
2 teaspoons of onion, grated.
1 cup of mayonnaise.
1 tablespoon of lemon juice.
Parmesan cheese, grated, for topping.
Potato chips, crushed, for topping.

Directions:

Toss the pheasant, celery, breadcrumbs, water chestnuts, salt, grated onion, mayonnaise and lemon juice; place in a casserole dish.

Top with grated Parmesan and crushed potato chips.

Bake at 450°F (230°C) for about 12 minutes or until bubbly and heated through.

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