One of our most highly requested dishes this delicious, savory take on chicken bacon ranch…sub in pheasant! We love a meal complete with freshly hunted game, don’t you?
Ingredients:
- 1 lb pheasant breasts
- 6 slices bacon cooked and diced
- 2-3 cloves garlic, finely chopped
- 1 (1oz) package ranch dressing mix
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 tsp pepper
- 1/2 cup water
- 8 oz spaghetti, cooked
Directions:
- Spray 4-quart slow cooker with cooking spray; place pheasant breasts in cooker
- In medium bowl, mix remaining ingredients (except spaghetti) and pour over pheasant
- Cover; cook on low heat for 6hrs or high for 3-4hrs
- With about 15 minutes left, cook and drain spaghetti
- Just before serving, shred pheasant breasts with 2 forks and toss creamy pheasant mixture with cooked spaghetti
*Not our photo
