Cornish Hens with Wild Rice

• 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 cup 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

1. In a saucepan, combine soup and milk.
2. Cook over medium heat until smooth; stir in cheese.
3. Meanwhile, in a skillet, fry bacon until crisp.
4. Remove bacon; crumble and set aside.
5. In drippings, saute, onion and green pepper until tender.
6. Add to soup mixture along with wild rice; mix well.
7. Pour into a greased 15x10x2-inch baking dish; top with bacon.
8. 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.
9. In another skillet, melt shortening.
10. Brown hens on all sides.
11. Arrange on top of rice mixture.
12. Bake, uncovered, at 350F for 45 minutes or until meat is tender.
13. Sprinkle with parsley.

condensed cream, milk, cheddar cheese, bacon, onion, green pepper, rice, flour, salt, paprika, pepper, cornish game hens, shortening, parsley

Taken from www.foodgeeks.com/recipes/3056 (may not work)