4 chicken breast halves, boneless
1/3 c. Italian salad dressing
2/3 c. uncooked regular rice
1 bag (16 oz.) frozen broccoli, carrots & water chestnuts
1 can French fried onions
1 3/4 c. chicken bouillon (2 cubes)
1/2 tsp. Italian seasoning

Place chicken breasts 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 of fried onion around and under chicken. Sprinkle with Italian seasoning. Make bouillon with boiling water (1 3/4 cups) and pour over chicken and vegetables. Bake uncovered for 25 minutes. Top with remaining onions, bake for 2 minutes more. Let stand 5 minutes before serving.