1 c. long grain rice
1 env. Italian salad dressing mix
1 can cream of chicken soup
2 frozen Cornish hens, thawed
Salt and pepper to taste; optional

Preheat oven to 350 degrees. Spread rice in 3 quart shallow baking dish. Bake for 15 minutes or until golden, stirring occasionally. Combine salad dressing mix with 2 1/2 cup boiling water and soup; stir into rice. Cut hens in half lengthwise; season with salt and pepper. Place cut side down on rice; cover tightly with foil. Bake for 1 hour. Uncover; bake 30 minutes longer or until rice and hens are tender.