4 chicken breasts or 1 chicken (cut up)
1/3 c. bottled Italian salad dressing
2/3 c. uncooked reg. rice
1 bag (16 oz.) frozen broccoli, carrots, water chestnuts and red pepper
combination
1 can Durkee French fried onions
1 3/4 c. chicken bouillon
1/2 tsp. garlic salt

Place chicken in 8 x 12 inch baking dish. Pour salad dressing over chicken. Bake uncovered at 400 degrees for 20 minutes. Place rice, vegetables and 1/2 can Durkee French fried onion around the under chicken.

Combine bouillon and garlic; pour over chicken and vegetables. Bake uncovered, 25 minutes. Top with remaining onions; bake 2 to 3 minutes longer.