Dutch Oven Chicken and Rice

 Source:  Allyson G.

                                       

1/4 c. Italian dressing
8 chicken thighs
1 1/2 c. rice
2 1/2 c. chicken broth
1 c. broccoli, green beans, snap peas etc.
1/4 c. slivered almonds

Heat dressing in dutch oven until hot. Add chicken and brown on both sides.  Cook chicken in batches until all of the chicken is browned. Put browned chicken on plate.   Add chicken broth and rice to dutch oven.  Add chicken to pan.  Top with almonds.  Bring to a boil.  Cover with lid and cook in 375 degree oven for 45 minutes.  Last 20 minutes of cooking, steam the vegetables.  Add to dutch oven after it's done cooking.