QUICK AND EASY CHICKEN MARINADE RECIPE

1/2 c. oil
1 c. vinegar
1 1/2 tsp. poultry seasoning
2 tbsp. salt
1/4 tsp. pepper
1 egg
Paprika

Mix together all ingredients.  Add 1 large or 2 small chickens.  Refrigerate several hours. 

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CHICKEN,  VEGETABLE,  RICE  CASSEROLE

4 chicken breasts
1/3 c. Italian dressing
2/3 c. rice, uncooked
1 (16 oz.) bag frozen broccoli, carrots, water chestnuts, etc.
1 can French fried onions
1 3/4 can c. chicken broth
1/2 tsp. Italian spices

Pour salad dressing over chicken fillets in 8x12 inch pan.  Bake at 400 degrees uncovered for about 10 minutes, if frozen (if not, 5 minutes).  Place rice, vegetables, and half of onions over chicken.  Combine broth and seasonings.  
Pour over all.  Bake additional 25 minutes.  Top with remaining onions.  Bake 2 minutes. 

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 BEMA'S  CHICKEN  AND  RICE  CASSEROLE

6 split chicken breasts, rolled in poultry seasons and parsley
1/2 lb. margarine
1 c. chopped green pepper
1 c. chopped onion
4 c. chicken broth (2 cans sweet sue)
1 c. rice (Uncle Ben's wild and long rice works well)

Place chicken breasts skin side down into baking dish with margarine and bake at 350 degrees for 30 min.  
Remove breasts temporarily, stir in peppers and onions, add rice.  Place chicken on top skin side up.  Bake at 350 degrees for at least an hour.  This is a nice make ahead dish suitable not only for family but for company as well.