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.