Ingredients
-
1 (6 1/4 ounce) package quick-cooking long grain and wild rice mix
-
2 celery ribs, chopped
-
1 small onion, chopped
-
2 tablespoons butter, divided
-
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
-
1 (4 ounce) can mushroom stems and pieces, drained
-
4 Cornish hens, 24 ounces each
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
Instructions
- Cook the rice according to package directions.
- In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
- Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
- Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.