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OHIO CLASSICS: FAVORITE PHEASANT RECIPES FROM THE BUCKEYE STATE
Pheasant Cordon Bleu Casserole
Steve & Cher Heisman - Toledo, Ohio
Course:Main Entrée
Servings:4-6
Ingredients & Instructions:
2-3 boneless, skinless pheasant breast
5 thin slices ham
4-6 slices Swiss cheese
1 can cream of chicken soup
2 cups stuffing mix
½ cups butter, melted
Heat oven to 350°. Lightly grease baking dish. Arrange breast halves in baking dish. Top with ham, then cheese. In small bowl, blend together soup and half-half and a soup can of water. Pour soup mixture over cheese. Spread stuffing mix over the top. Drizzle melted butter evenly over stuffing. Bake for 1 hour.
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