Speedy's Pheasant & Wild Rice

1/4 Cup margarine or butter
3 Boneless skinless whole pheasant breasts
1 Cup chopped onions
1 Can condensed cream of mushroom soup
1 Can condensed cream of chicken soup
2 Jars (4 1/2 oz. each) button or sliced
mushrooms, drained
1 Can (8 oz.) sliced water chestnuts,
rinsed and drained
1 Cup water
1 Cup uncooked wild rice, rinsed and
drained
1/2 C cooking sherry
1/4 to 1/2 teaspoon coarsely ground pepper
1/2 Cup slivered almonds, toasted (opt.)

Heat oven to 325. In 10-inch nonstick skillet,
melt margarine over medium high heat. Add
pheasant pieces and onions. Cook for 10 to 12
minutes, or until meat is browned, stirring
occassionally.

In 3-quart casserole, combine pheasant
mixture and remaining ingredients, except
almonds. Cover. Bake for 2 to 2 1/2 hours,
or until rice is tender and kernels are open,
stirring once during baking. Sprinkle almonds
evenly over top. Makes 8 servings.