Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c UNCOOKED RICE, REGULAR 4 ea CHICKEN BREAST HALVES, SKIND
2 3/4 oz DURKEE FRENCH FRIED ONIONS 1/3 c ITALIAN SALAD DRESSING
1/2 ts ITALIAN SEASONING 16 oz FROZEN COMBO VEGETABLES
1 3/4 c PREPARED CHICKEN BOUILLON

COMBINE RICE, 1/2 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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