4 chicken breasts, halved
1/3 c. Italian salad dressing
2/3 c. uncooked rice (not Minute)
1 (16 oz.) bag frozen Oriental vegetables
1 can French fried onions (can be omitted)
1 can cream of chicken soup
2/3 c. water and 4 chicken bouillon cubes, dissolved
1/2 tsp. Italian seasoning

Place chicken in baking dish. Pour salad dressing over and bake at 400°F for 20 minutes. Place rice and vegetables, (onions, if using) around and under chicken. Combine soup mix and Italian seasoning. Pour over the chicken and vegetables.

Bake, uncovered, for 25 minutes. Let stand 5 minutes before serving.