4 chicken breasts, halved (or 1, 2 lb. chicken, cut up)
1/3 c. bottled Italian salad dressing
2/3 c. uncooked reg. rice
1 (16 oz.) bag frozen broccoli, carrots, water chestnuts, and red pepper combination
1 (2.8 oz.) can French fried onions
1 3/4 c. chicken bouillon
1/2 tsp. Italian seasoning

Preheat oven to 400 degrees. Place chicken in 8 x 12 inch baking dish; cover with salad dressing. Bake, uncovered, for 20 minutes. Place rice, vegetables, and half of the onions around and under chicken. Combine bouillon and seasoning; pour over chicken and vegetables. Bake, uncovered, 25 minutes. Top with remaining onions; bake 2 to 3 minutes longer. Let stand 5 minutes before serving. Serves 4.