4 chicken breasts, boneless & skinned
1/3 c. low cal Italian dressing
2/3 c. uncooked rice
1 bag (10 oz.) frozen broccoli, carrots, water chestnuts & red pepper combination (fresh may be used too)
1 3/4 c. chicken bouillon
1/2 tsp. Italian seasoning

Put chicken in 8 x 12 inch baking dish. Top with salad dressing. Bake uncovered in 400 degree oven for 20 minutes. Place rice and vegetables around and under chicken. Combine bouillon and Italian seasonings; pour over chicken and vegetables. Bake uncovered 25 minutes. Let stand 5 minutes before serving.