4 chicken breast halves
1/2 c. bottled Italian salad dressing
2/3 c. uncooked rice
16 oz. bag frozen broccoli, carrots, water chestnuts and red pepper
combination
2.8 oz. can Durkee French fried onions
103/4 c. chicken bouillon or broth
1/2 tsp. Durkee's Italian seasoning or 1/2 tsp. oregano

Place chicken in 8 x 12 inch baking dish. Pour salad dressing over chicken.

Bake uncovered at 400°F for 2 minutes. Place rice, vegetables and 1/2 cup onions around and under chicken. Combine bouillon and Italian seasoning; pour over chicken and vegetables.

Bake uncovered 25 minutes. Top with remaining onions; bake 2 to 3 minutes longer. Let stand 5 minutes before serving.

Yields 4 servings.

May use one 2 pound cut up chicken in place of chicken breasts.