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Cornish Hens with Wild Rice

 Cornish Hens with Wild Rice
This recipe started out as my grandmother's. My mother added the mushroom soup and the green peppers...I added the cheddar cheese. I think this dish represents our region because so much wild rice is grown here.
6 ServingsPrep: 30 min. Bake: 45 min.


  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2/3 cup milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 bacon strips
  • 1 cup finely chopped onion
  • 1/2 cup chopped green pepper
  • 4-1/2 cups cooked wild rice
  • 3 Cornish game hens (20 to 24 ounces each), halved
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 cup vegetable oil
  • Minced fresh parsley


  • In a saucepan, combine soup and milk. Cook over medium heat until
  • smooth; stir in cheese.
  • Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble
  • and set aside. In drippings, saute onion and green pepper until
  • tender. Add to soup mixture along with wild rice; mix well. Pour
  • into a greased 15-in. x 10-in. x 1-in. baking pan; top with bacon.
  • Combine flour, salt, paprika and pepper in a heavy plastic bag;
  • place one or two hens at a time in bag and shake to coat well.
  • In another skillet, Brown hens in oil on all sides. Arrange on top of

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Cornish Hens with Wild Rice (continued)

Directions (continued)

  • rice mixture. Bake, uncovered, at 350° for 45 minutes or until
  • meat is tender. Sprinkle with parsley. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 873 calories, 52 g fat (18 g saturated fat), 234 mg cholesterol, 1,062 mg sodium, 51 g carbohydrate, 4 g fiber, 48 g protein.