Ingredients Jump to Instructions ↓

  1. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  2. 2/3 cup milk

  3. 1 cup (4 ounces) shredded cheddar cheese

  4. 3 bacon strips

  5. 1 cup finely chopped onion

  6. 1/2 cup chopped green pepper

  7. 4-1/2 cups cooked wild rice

  8. 3 Cornish game hens (20 to 24 ounces each ), halved

  9. 1 cup all-purpose flour

  10. 1 teaspoon salt

  11. 1/2 teaspoon paprika

  12. 1/4 teaspoon pepper

  13. 1/4 cup vegetable oil

  14. Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Cornish Hens with Wild Rice Recipe photo by Taste of Home In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese.

  2. 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.

  3. In another skillet, Brown hens in oil on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350° for 45 minutes or until meat is tender. Sprinkle with parsley. Yield: 6 servings.


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