1 can cream of mushroom soup
1 c. milk
5 c. cooked pheasant
4 eggs, beaten
1 c. cream of celery soup
2 c. broth
4 c. cubed soft bread
1/2 tsp. salt

Combine soups with milk and broth and add remaining ingredients. Pour into buttered 9 x 13 inch pan. Bake at 350 degrees for 1 hour. Sprinkle with crushed potato chips the last 15 minutes of baking, if desired. Cut into squares and serve hot. Yields 12-16 servings.