Baked Chicken W/ Vegetable Cream Cheese Rice Stuffing

• 1 whole broiler-fryer chicken
• 1 tablespoon mccormick all seasoning salt
• 8 ounces cream cheese, softened
• 13 cup milk
• 14 cup chopped celery
• 14 cup whole almond, then chopped
• 14 cup chopped onion (optional)
• 12 teaspoon parsley flakes or 12 teaspoon cilantro
• 12 teaspoon chicken bouillon granule
• 14 cup raw rice
• 2 dashes turmeric
• Pam cooking spray

1. Preheat Oven 350*.
2. Spray Pam in a roaster or 2 quart casserole.
3. In mixing bowl, blend in milk,cream cheese, celery, almonds,onion, cilantro, chicken granules and rice and turmeric.
4. Wash and dry the bird, and stuff the cavity with the vegetable rice dressing.
5. Sew the cavity shut or use foil to close the opening.
6. Better to sew shut.
7. If there is a flap of skin by the hole in front, you can fill the front also and sew shut.
8. Rub All Seasoning all over the chicken.
9. Place breast side up.
10. Roast uncovered for 45 minutes.
11. Baste with meat juice in the roaster.
12. Then cook 20 more minutes.
13. Serve with cold diced tomatoes.

chicken, salt, cream cheese, milk, celery, whole almond, onion, parsley, chicken bouillon granule, rice, turmeric, spray

Taken from www.food.com/recipe/baked-chicken-w-vegetable-cream-cheese-rice-stuffing-170457 (may not work)