Mrs. schermerhorn's famous chicken & rice

4 Servings

Ingredients

QuantityIngredient
cupUNCOOKED RICE, REGULAR
ounceDURKEE FRENCH FRIED ONIONS
½teaspoonITALIAN SEASONING
cupPREPARED CHICKEN BOUILLON
4eachesCHICKEN BREAST HALVES, SKIND
cupITALIAN SALAD DRESSING
16ouncesFROZEN COMBO VEGETABLES

Directions

COMBINE RICE, ½ HALF THE ONIONS AND THE ITALIAN SEASONING IN A 9 X 13" BAKING DISH. POUR BOUILLON OVER THE RICE MIXTURE. ARRANGE THE CHICKEN ON THE TOP. POUR THE SALAD DRESSING OVER THE TOP OF THE DISH.

BAKE, COVERED FOR 30 MINUTES AT 4000F. PLACE VEGETABLES AROUND THE CHICKEN PIECES, COVERING THE RICE. BAKE, UNCOVERED FOR 20 TO 25 MINUTES MORE OR UNTIL COOKED THROUGH. TOP CHICKEN WITH REMAINING ONIONS; BAKE UNCOVERED 1 TO 3 MINUTES LONGER.