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Foodgeek: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 can (10-3/4 oz.) condensed cream of mushroom soup
2/3 cup milk
1 cup shredded cheddar cheese
3 slices bacon
1 cup finely chopped onion
1/2 cup chopped green pepper
4-1/2 cups cooked wild rice
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
3 cornish game hens, halved
4 tbsp. shortening
Finely chopped parsley
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Directions:
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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, sauté, onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15x10x2-inch baking dish; 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, melt shortening. Brown hens on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350°F for 45 minutes or until meat is tender. Sprinkle with parsley.
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