HTR30CAL
New member
this is a chicken recipe but might work for pheasant.
6-boneless skinless breasts
3-bell peppers, color does not matter but i like to use 1 red 1green and 1 yellow or orange
2 cups cream half or half and half
2 cubs Salsa Ranch dressing
6servings white or brown rice
put breasts in 9X13 glass pan
seed and chop the bell peppers and put over breasts
mix the cream and ranch together you can also use 1 cup cream to 3 cups salsa ranch
pour mixture over breasts and peppers
place in oven for 1 hour at 350
cook rice according to directions on container
put cooked rice on plate breast on rice cover with the bell peppers and mixture from pan and enjoy
left overs can be cut up and everything thrown in to a big bowl and used to make burritos
6-boneless skinless breasts
3-bell peppers, color does not matter but i like to use 1 red 1green and 1 yellow or orange
2 cups cream half or half and half
2 cubs Salsa Ranch dressing
6servings white or brown rice
put breasts in 9X13 glass pan
seed and chop the bell peppers and put over breasts
mix the cream and ranch together you can also use 1 cup cream to 3 cups salsa ranch
pour mixture over breasts and peppers
place in oven for 1 hour at 350
cook rice according to directions on container
put cooked rice on plate breast on rice cover with the bell peppers and mixture from pan and enjoy
left overs can be cut up and everything thrown in to a big bowl and used to make burritos