4 chicken breast halves
1/3 c. bottle Italian salad dressing
2/3 c. uncooked rice
1 (16 oz.) bag broccoli, carrots, water chestnuts and red pepper (combination)
1 c. (2.8 oz.) Durkee French-fried onions
1 3/4 c. chicken bouillon
1/2 tsp. Durkee Italian seasoning

Place chicken breasts in an 8 x 13 inch baking dish. Pour salad dressing over chicken. Bake, uncovered at 400 degrees for 20 minutes. Place rice, vegetables and 1/2 can of French-fried onions around and under chicken. Combine bouillon and Italian seasoning; pour over chicken and vegetables. Bake, uncovered 25 minutes. Top with remaining onions. Bake 2 to 3 minutes. Yield: 4 servings.

One 2 pound cut up chicken may be substituted for chicken breasts.