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Stuffed Cornish Hens

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
4 Cornish game hens (24 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Cook rice according to package directions. In a small skillet, saute
celery and onion in 1 tablespoon butter until tender. Stir in the
soup, mushrooms and prepared rice. Sprinkle inside and outside of

Printed from tasteofhome.com Sep 7, 2008

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Stuffed Cornish Hens cont.

hens with salt and pepper. Stuff with rice mixture. Place on a rack
in a greased shallow roasting pan; cover with foil. Bake at
350° for 40 minutes. Remove foil. Melt remaining butter; brush
over hens. Bake 25-35 minutes longer or until juices run clear and a
meat thermometer reads 180° for hens and 165° for stuffing.

Yield: 4 servings.