Baked Chicken with Rice and Corn Dressing

Description

Makes 6 servings

Ingredients

• 1 broiler fryer (about 2½ pounds), quartered
• 2 tablespoons butter or margarine, melted
• 2 teaspoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ pound bulk pork sausage
• ¾ cup sliced green onions
• ¾ cup chopped celery
• 3 cups cooked rice (cooked in chicken broth)
• 1 x 12-ounce can whole kernel corn, drained

Directions

1. Brush Chicken with butter and lemon juice; season with salt and pepper.
2. Bake in greased shallow 3-quart baking dish, skin side up, at 375 degrees 30 minutes.
3. Cook Sausage, onions and celery in large skillet until vegetables are tender; stir to crumble Sausage. Pour off excess fat.
4. Stir rice and corn into skillet.
5. Transfer rice mixture to baking dish and arrange Chicken on top.
6. Bake 30 minutes longer.