1 chicken or pheasant
1 onion, chopped, lg.
1 green pepper
3 stalks celery
1 sm. can mushrooms
1/2 c. wild rice
1/2 c. long grain brown rice
1 can cream of mushroom soup
1 can cream of celery soup
Butter
Salt
Pepper

Simmer meat until tender, about 1 hour. No oil just a little salt. Remove meat off bones into small pieces. Saute in butter onion, green pepper, celery and can of mushrooms. Add meat pieces.

Boil wild rice and brown rice separately, each with a little salt. Combine all ingredients. Add both cream soups. Salt and pepper to taste. Dot with butter. Bake at 350 degrees for 45 minutes in uncovered casserole dish.