2/3 c. uncooked regular rice
1 (2.8 oz.) can French fried onions (Durkee)
1/2 tsp. Italian seasoning
1 3/4 c. prepared Herb Ox chicken bouillon
4 chicken breasts halves, fat and skim removed
1 bag frozen vegetable combination (broccoli, carrots, water chestnuts and red pepper)
1/3 c. bottled Italian salad dressing

Preheat oven to 400 degrees. In a 9x13 inch baking dish, combine uncooked rice, 1/2 can French fried onions, and Italian seasoning. Pour bouillon over rice, arrange chicken on top; pour salad dressing over chicken. Cover and bake at 400 degrees for 30 minutes.

Place vegetables around chicken, covering rice. Bake uncovered 20 to 30 minutes, or until chicken and rice are done. Top chicken with remaining onions; bake uncovered 1 to 3 minutes or until onions are golden brown.