Directions

1. 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.
2. 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.
3. 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.