2/3 c. uncooked regular rice
1 can (2.8 oz.) Durkee French Fried Onions
1/2 tsp. Durkee Italian Seasoning
1 3/4 c. prepared chicken bouillon
4 chicken breast halves, fat trimmed, skinned if desired
1/3 c. bottled Italian salad dressing
1 (16 oz.) bag frozen vegetable combination (broccoli, carrots, water chestnuts, red pepper)

Preheat oven to 400 degrees. In 9 x 13 inch baking dish, combine uncooked rice, 1/2 can French Fried Onions and the Italian seasoning. Pour bouillon over rice mixture. Arrange chicken breasts on top; pour salad dressing over chicken. Bake, covered, at 400 degrees for 30 minutes. Place vegetables around chicken, covering rice. Bake, uncovered 20 to 25 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.

Microwave: Reduce bouillon to 1 1/4 cups. In 8 x 12 inch microwave- safe dish, combine uncooked rice and bouillon. Cook, covered on high 5 minutes, stirring rice halfway through cooking time. Stir in vegetables, 1/2 can onions and Italian seasoning. Arrange chicken over vegetable mixture with meatiest parts toward edges of dish. Pour salad dressing over chicken. Cook, covered, on medium (50-60%) 15 to 17 minutes or until chicken and rice are done. Rearrange chicken and rotate dish halfway through cooking time. Top chicken with remaining onion; cook, uncovered, on high 1 minute. Let stand 5 minutes. 4 servings.