4 chicken breast halves
1/3 c. bottled Italian salad dressing
2/3 c. uncooked regular rice
1 (16 oz.) bag frozen broccoli, carrots, water chestnuts & red peppers
1 (2.8 oz.) can French fried onion rings
1 3/4 c. prepared Herb-ox chicken bouillon
1/2 tsp. Italian seasoning

Place chicken breast in 8"x12" baking dish; top with salad dressing. Bake, uncovered at 400 degrees for 20 minutes. Place rice, vegetables and 1 cup onion rings around and under chicken. Combine bouillon and Italian seasoning. Pour over rice and vegetables. Bake, uncovered 25 minutes. Top with 1 cup onion rings, bake 2 to 3 minutes longer. Let stand 5 minutes. Makes 4 servings.