2 hours, 5 minutes
2 hours, 20 minutes
- For stuffing, cook rice mix (without meat) according to package directions. In a large skillet cook beef over medium-high heat until browned; add shrimp and sausage in the last 2 minutes of cooking. Drain fat. Add meat mixture to rice.
- Preheat oven to 350°F. Season inside of chicken with salt and pepper to taste. Spoon some of the rice loosely into neck cavity. Pull skin back and secure with a skewer. Spoon more stuffing into chicken. Secure legs and wings. Place any remaining stuffing in a covered casserole dish and refrigerate until ready to bake.
- Place chicken, breast side up, on rack in roasting pan; brush skin with oil. Cover loosely with foil; bake 1 hour. Uncover and bake 45 minutes more or until instant-read thermometer registers 165Â°F. During the last half hour of baking, place casserole dish in oven to heat rice through.
View all nutritional information
Calories 478, Calories Fat , Total Fat 29g, Saturated Fat 10g, Cholesterol 172mg, Sodium 612mg, Carbohydrate 14g, Protein 39g
|Total Fat (extra)||45|
|Saturated Fat (extra)||50|