Mrs. schermerhorn's famous chicken & rice

Yield: 4 Servings

Measure Ingredient
⅔ cup UNCOOKED RICE, REGULAR
2¾ ounce DURKEE FRENCH FRIED ONIONS
½ teaspoon ITALIAN SEASONING
1¾ cup PREPARED CHICKEN BOUILLON
4 eaches CHICKEN BREAST HALVES, SKIND
⅓ cup ITALIAN SALAD DRESSING
16 ounces FROZEN COMBO VEGETABLES

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.

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