Pheasant Casserole

-Polish Pork Sausage, 12 oz
-Mushrooms, fresh, .5 cup, pieces or slices
-Water chestnuts, 0.5 cup slices
-Onions, raw, 1 large
-Uncle Ben’s Long Grain & Wild Rice, 3 cup
-Flour, white, .25 cup
-Butter, salted, .25 cup
-Milk, nonfat, .5 cup
-Chicken Broth, 1.75 cup (8 fl oz)
-Lemon Juice, 1 lemon yields
-Salt, 1 tsp
-Pepper, black, .5 tbsp
-Pheasant, 4 breast, bone and skin removed

Saute sausage, add onion, mushrooms, and cook. When almost done add water chestnuts. Squeeze lemon juice over mixture.

Cook rice according to directions.

Make a white sauce with the flour, butter, milk, chicken broth, salt and pepper.

Mix all ingredients and place in 9 x 13 pan. Then place white sauce over mixture.

Bake @ 350 for at least 1 hour

**Makes 8 servings**