Ingredients
1 package (6.2 ounces) fast-cooking long grain and wild rice mix2 celery ribs, chopped1 small onion, chopped2 tablespoons butter, divided1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (4 ounces) mushroom stems and pieces, drained4 Cornish game hens (20 to 24 ounces each)1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 350°. 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 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 thermometer reads 180° for hens and 165° for stuffing.
