Dutch Oven Pheasant

3 Breasts of Pheasant, Grouse, or Chicken, split in half. 2 Cups Regular Rice 4 Cups Hot water 2 Cans Cream of Mushrooms soup 1 Can Cream of Celery soup 1 Can Cream of Chicken soup Parsley Directions: Preheat and Oil you 12" regular dutch oven. Sprinkle 2 Cups of dry rice evenly across bottom of the dutch oven. Spoon cream soups over rice. Pour hot water over rice and soup; stir through. Place breast halves on top of mixture; sprinkle parsley over top. Cover; bake in 350 oven for 3 hours. Serves: 4 people
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