Tender Stuffed Cornish Hens

Name: Tender Stuffed Cornish Hens
Ingredients: 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 (20 to 24 ounces each); 1/4 teaspoon salt; 1/4 teaspoon pepper

9 ingredients

3 steps

Ingredients

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 (20 to 24 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1

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.
2

Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
3

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 thermometer reads 180° for hens and 165° for stuffing.