Rice-Stuffed Whole Chicken

Chicken 'n' rice is nice, but chicken stuffed with rice on a fluffy egg pancake and covered with white sauce is better.


  • 1 whole chicken
  • 2 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • Store-bought white sauce
  • Fresh parsley, to taste
  • 3 eggs
  • Salt and pepper
  • 1 teaspoon butter
  • Chicken rice:
  • 2 cups rice
  • 2 tablespoons green peas
  • 2 tablespoons corn
  • 2 slices bacon, chopped
  • 3 tablespoons onion, chopped
  • 1 clove garlic, minced
  • 4 tablespoons ketchup
  • 1 tablespoon mayonnaise
  • 1 cube chicken bullion, crushed


  1. Preheat oven to 390 degrees.
  2. Rinse the chicken with water.
  3. In a small bowl, combine mayonnaise and ketchup.
  4. Cut a slit down the center of the chicken. Pour the mayonnaise mixture over top and use hands to massage it into the chicken.
  5. In a medium bowl, combine the chicken rice ingredients. Stuff chicken with the rice mixture. Bake for 1 hour.
  6. In a small bowl, beat the eggs with salt and pepper. Pour into a medium skillet coated with butter and cook until it resembles an egg pancake.
  7. Place the chicken over the egg pancake, top with white sauce, and garnish with parsley.