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 pepper combination
1 (2.8 oz.) can Durkee onions
1 3/4 c. chicken bouillon
1/2 tsp. Italian seasoning

Place chicken in a 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 onions around and under chicken. Combine bouillon and Italian seasoning; pour over chicken and vegetables. Bake uncovered 25 minutes. Top with remaining onions, bake 2-3 minutes longer. Let stand 5 minutes before serving.

NOTE: One 2 pound cut-up chicken may be substituted. Serve with a salad and dessert.