Cornish hens and rice casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Long grain rice; uncooked |
| 1 | pack | Italian salad dressing mix |
| 4 | cups | Boiling water |
| 2 | cans | (10 oz) condensed cream of chicken soup; undiluted |
| 4 | Cornish hens; split | |
Directions
The following recipes were taken from The Current. It's a monthly publication in our county.
Spread rice into 2 lightly greased11x7x1-½' baking dishes; bake at 350 for 15 to 20 minutes, stirring occasionally, or until rice is golden brown.
Combine salad dressing mix, water and soup in a large saucepan;stir in rice. Divide in half and return to baking dishes; place hens, cut side down, on rice mixture. Bake, uncovered at 350 for 1 hour. Cover with foil if hens begin getting too brown.
Yields 8 servings
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Flo in Fla" <gulf@...> on Dec 20, 1997