This baked chicken and rice recipe is always a hit at my house. Plus, it is SUPER easy. Thanks mom!
4-6 (as many as can fit in 9×13 pan) Boneless skinless chicken breasts
1 8-16oz bottle fat free Italian salad dressing
1 cup uncooked regular rice
1 bag frozen broccoli, carrots, cauliflower combo
1 large can French fried onion rings or 2 small ones
2 cups chicken broth
Put chicken in a 9×13 pan, pour salad dressing over the top. Bake at 400 for 20-30 min.
Put rice and veggies around and under chicken. Sprinkle ½ can of onion rings on top. Pour chicken broth over chicken. Bake for 30-45 min, until rice is done.
Sprinkle remaining onion rings on top and let brown about 5 min longer.
Let stand 5 min before serving.
Sometimes while I’m baking this dish, the liquid goes away before the rice is fully cooked, so sometimes I just add a little more broth.