1 (6 oz.) pkg. mixed long grain wild rice (can use Minute rice)
2 Cornish hens, halved or 4 chicken breasts
4 tbsp. (1/2 stick) butter
1 medium onion, finely chopped
1 tbsp. flour
2 c. chicken broth

Preheat oven to 325°F. Prepare rice per directions on package. Melt butter in 3-quart casserole dish on moderate heat. Add onion; cook 3 minutes, until tender. Sprinkle in flour and stir. Gradually add broth, stirring and heat to boiling point. Gently stir in rice. Rub hens or breasts with butter, salt and pepper. Arrange on rice mixture; cover and bake 45 minutes or until rice and chicken are done.