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Cornish Hens with Wild Rice

This recipe started out as my grandmother's. My mother added the mushroom soup and the green peppers...I added the cheddar cheese. I think this dish represents our region because so much wild rice is grown here.
  • Total Time
    Prep: 30 min. Bake: 45 min.
  • Makes
    6 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2/3 cup whole milk
  • 1 cup shredded cheddar cheese
  • 3 bacon strips
  • 1 cup finely chopped onion
  • 1/2 cup chopped green pepper
  • 4-1/2 cups cooked wild rice
  • 3 Cornish game hens (20 to 24 ounces each), halved
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 cup vegetable oil
  • Minced fresh parsley

Directions

  • In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese.
  • 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 15x10x1-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.
  • 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.

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