4 chicken breasts
1/2cup bottled Italian salad dressing
1-16oz bag frozen broccoli, carrots, water chestnuts, and red pepper combinations
1 can (2.8oz) Durkee French Fried Onions
1 ¾ cup chicken broth
¼ teaspoon each of oregano and basil
1/8 teaspoon pepper
2/3 cup uncooked white rice
In 8x12 inch baking dish, pour salad dressing over chicken and bake uncovered at 400 for
20 minutes. Remove chicken from the dish. Place rice, veggies and ½ of Durkee onions
in baking dish. Slice chicken into strips and place on top of the other mixture. Combine
chicken broth and seasonings and pour over chicken and veggies. Bake uncovered for 25
minutes. Top with remaining Durkee onions and put back in the oven for 3 minutes longer.
Let stand 5 minutes before serving.