2 c. long grain rice, uncooked
1 (0.6 oz.) envelope Italian salad dressing mix
4 c. boiling water
2 (10 1/2 oz.) cans condensed cream of chicken soup, undiluted
4 (1 1/4 lb.) Cornish hens, split

Spread rice into two lightly greased 11 x 7 x 1 1/2 inch baking dishes; bake at 350 degrees, stirring occasionally for 15 to 20 minutes or until 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 degrees for 1 hour. (Cover with foil if Cornish hens begin getting too brown.) Yield: 8 servings.

NOTE: The casserole may also be baked in one 13 x 9 x 2 inch baking dish and one 11 x 7 x 1 1/2 inch baking dish according to the directions above.