Chicken & Rice Dressing

Submitted by: Caroline Juszczak
(Thanks to Shelly Callahan!)

1 (3-4 lb) broiler-fryer, cut up
2 TBS melted margarine
1 TBS lemon juice
Salt and pepper to taste
1 (14.5 oz) can chicken broth
1 1/2 cups uncooked instant rice
1/2 cup water
1/4 pound bulk pork sausage
3/4 cup chopped green onion
1 cup chopped celery

Combine margarine and lemon juice; brush chicken with mixture, and sprinkle with salt and pepper. Place in a 13 x 9 inch baking dish; bake at 400 degrees for 30 minutes.

Combine rice, chicken broth, and water in a medium saucepan; bring to a boil. Reduce heat; cover and simmer about 5 minutes or until all broth is absorbed. Set aside.

Cook sausage, onion, and celery in a skillet until sausage is done, stirring to crumble sausage. Combine rice and sausage mixture. Season with salt and pepper to taste; stir well. Spoon mixture around chicken and bake for an additional 30 minutes.