4 chicken breasts, halved
1/3 c. Italian dressing
2/3 c. uncooked regular rice
1 (16 oz.) bag frozen broccoli, carrots, water chestnuts, red pepper combo
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"x12" baking dish; cover with salad dressing. Bake, uncovered 20 minutes. Place rice, vegetables and half the onions around and under chicken. Combine bouillon and seasoning; pour over chicken and vegetables. Bake, uncovered 35 minutes, top with remaining onions, bake 2 to 3 minutes longer. Let stand 5 minutes before serving.