Stuffed Cornish Hens

9 ingredients
4 steps

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

Directions

  1. 1
    Cook the rice according to package directions.
  2. 2
    In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
  3. 3
    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.
  4. 4
    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.

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