Stuffed Cornish Hens

1 box fast cooking long grain and wild rice mix 2 ribs celery, chopped 1 small onion, chopped 2 T. butter 1 can cream of mushroom soup 4 oz. can mushrooms, drained 4 cornish hens 1/2 t. salt 1/2 t. pepper
Cook rice according to pkg. directions. In a skillet saute celery amd onion in 1 T. butter until tender. Stir in soup, mushrooms and rice. Sprinkle inside and outside of hens with salt and pepper. Stuff with rice mixture. Place on a rack in a greased roasting pan, cover with foil. Bake at 325 for 40 minutes. Remove foil, melt remaining butter and brush on hens. Bake 35 minutes longer or until hens are tender.

I have always added a can of mushroms to my wild rice - but never cream of mushroom soup - that sounds wonderful! Thanks for that tip - will be sure to make a note of it.