4 cooked chicken breast halves, sliced
1/3 c. bottled Italian salad dressing
2/3 c. uncooked regular rice
1 (16 oz.) bag frozen Oriental vegetables
1 (2.8 oz.) can Durkee French Fried Onions
1 3/4 c. chicken bouillon broth
1/2 tsp. Italian seasoning by Durkee

Broccoli, carrots, water chestnuts, red peppers.

Or equivalent of oregano, basil, rosemary, thyme.

Put sliced chicken in bottom of medium sized casserole. Pour salad dressing over chicken. Bake, uncovered at 350 degrees for 20 minutes. Place rice, vegetables and 1/2 of the can of onions around and under the chicken. Combine bouillon broth and Italian seasoning; pour over chicken, vegetables, rice and onions. Bake, uncovered 25 minutes. Top with remaining onions and bake 2 to 3 minutes longer. Let stand 5 minutes before serving.

This is good to serve your granddaughter who has just driven from Columbus to Cleveland to visit.