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Use wild rice, white rice, brown rice or any mixture you choose. You want 1 1/2 c., and if using the wild, cover well-washed rice with cold water, bring to boil and immediately drain. Repeat this procedure two more times. If using white or brown, follow package directions.
Make a sauce by combining 1 can mushroom soup, 1 can mushrooms (juice, too), 8 oz sour cream, 1 small onion, minced, 1 c. chopped celery, a scant 1/4 c. melted butter and some salt and pepper. Mix with rice and place in large shallow casserole.
Dip chicken or pheasant breasts and thighs in sauce made by combining 1/4 c. melted butter, juice of 1/2 lemon, 1 t. Worcestershire sauce, salt and pepper and about 1 1/2 cups canned milk.
Place chicken pieces in single layer over rice and bake uncovered at 350 for about 1 1/4 hours until meat is tender.