Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted2/3 cup whole milk1 cup shredded cheddar cheese3 bacon strips1 cup finely chopped onion1/2 cup chopped green pepper4-1/2 cups cooked wild rice3 Cornish game hens (20 to 24 ounces each), halved1 cup all-purpose flour1 teaspoon salt1/2 teaspoon paprika1/4 teaspoon pepper1/4 cup vegetable oilMinced fresh parsley
Preparation
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, saute onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15x10x1-in. baking pan; 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, Brown hens in oil on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350° for 45 minutes or until meat is tender. Sprinkle with parsley.
