Onion Ring Chicken

I got this recipe from a magazine years ago. As you can tell from the photo, I've changed it around some for my family. We prefer our vegetables separate from the chicken and rice. I've included both the original recipe and the changes I make.

Mrs. Schermerhorn's Famous Chicken & Rice

2/3 C. uncooked regular rice

1 can (2.8 oz.) Durkee French Fried Onions

1/2 tsp. Durkee Italian Seasoning

1-3/4 C. prepared chicken bouillon

4 chicken breast halves, skinned if desired

1/3 C. Italian salad dressing

1 bag (16 oz.) frozen vegetable combination

• Combine rice, 1/2 can French Fried Onions and Italian Seasoning in 9"x13" baking dish.
  
• Pour bouillon over rice mixture. Arrange chicken on top; pour salad dressing over chicken.


• Bake, covered, at 400F for 30 minutes.


• Place vegetables around chicken, covering rice.


• Top chicken with remaining onions; bake, uncovered, 1 to 3 min. or until onions are golden.

My changes: I use the larger can of French Fried Onions, reserving about 1/4 of the can for topping the chicken at the end. I don't measure the Italian Seasoning or the salad dressing and probably use 1/2 cup (or more) of the salad dressing. I leave off the frozen vegetables and just uncover the dish to bake the remaining 20 to 25 minutes. I use boneless chicken breasts or tenders, depending on which I have on hand.