Directions
Prep Time
15 minutes
Cook Time
2 hours, 5 minutes
Ready in
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 165°F. During the last half hour of baking, place casserole dish in oven to heat rice through.
Nutritional Information
Serving Size
1
Per Serving
Calories 478, Calories Fat , Total Fat 29g, Saturated Fat 10g, Cholesterol 172mg, Sodium 612mg, Carbohydrate 14g, Protein 39g
Serving Size | 1 |
Calories | 478 |
Total Fat | 29g |
Total Fat (extra) | 45 |
Saturated Fat | 10g |
Saturated Fat (extra) | 50 |
Cholesterol | 172mg |
Cholesterol (extra) | 57 |
Sodium | 612mg |
Sodium (extra) | 26 |
Carbohydrate | 14g |
Carbohydrate (extra) | 5 |
Fiber | 1g |
Fiber (extra) | 4 |
Protein | 39g |