Here is the recipe of the chicken and rice one of the ladies I work with made for me earlier this week:
2/3 cup regular rice, uncooked*
1 (2.8 oz) can french-fried onions, divided
1/2 tsp Italian seasoning (e.g. Durkees)
1 and 3/4 cups chicken bouillon
4 chicken breast halves, prefer boneless, skinned if desired
1/3 cup Italian salad dressing
1 16oz. pkg. frozen veggie combo (broccoli, cauliflower, carrots)
Combine rice, 1/2 can onions and Italian seasoning in 9 x 13" baking dish. Pour bouillon over rice mixture. Arrange chicken on top. Pour salad dressing over chicken.
Bake covered, in a preheated 375 degree oven for 30 minutes. Place veggies around chicken, covering the rice. Bake uncovered an additional 20-25 minutes or until everything is cooked. Top chicken with remaining onions. Bake uncovered for 1-3 minutes or until onions are golden.
Yield: 4 servings
*To make more rice, double the amount of rice, Italian seasoning, bouillon, and salad dressing. Cooking times remain the same.
2/3 cup regular rice, uncooked*
1 (2.8 oz) can french-fried onions, divided
1/2 tsp Italian seasoning (e.g. Durkees)
1 and 3/4 cups chicken bouillon
4 chicken breast halves, prefer boneless, skinned if desired
1/3 cup Italian salad dressing
1 16oz. pkg. frozen veggie combo (broccoli, cauliflower, carrots)
Combine rice, 1/2 can onions and Italian seasoning in 9 x 13" baking dish. Pour bouillon over rice mixture. Arrange chicken on top. Pour salad dressing over chicken.
Bake covered, in a preheated 375 degree oven for 30 minutes. Place veggies around chicken, covering the rice. Bake uncovered an additional 20-25 minutes or until everything is cooked. Top chicken with remaining onions. Bake uncovered for 1-3 minutes or until onions are golden.
Yield: 4 servings
*To make more rice, double the amount of rice, Italian seasoning, bouillon, and salad dressing. Cooking times remain the same.
