Tender Stuffed Cornish Hens

• 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

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 350u0b0 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 180u0b0 for hens and 165u0b0 for stuffing.

celery, onion, butter, condensed cream, mushroom stems, cornish game hens, salt, pepper

Taken from www.tasteofhome.com/recipes/tender-stuffed-cornish-hens/ (may not work)