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I simplify and reduce this recipe in order to have a large scrumptious serving for myself. I start the rice cooking before the chicken, because I find that it takes longer. When I cook the chicken, I only use half a chicken’s breast instead of three full ones. One the chicken are cooked half way, I add Vidalia Onion dressing and mix it with milk so that I have a sauce. I heat that mixture about 10 minutes on low or medium. Then I pour it onto my rice and mix it up. The recipe is fantastic and can easily be adjusted to fit any size group with little difficulty. The only hard part is finding Vidalia Onion Vinegarette. It can be found with the other salad dressing but some stores don’t carry it. Sam’s Club carries the brand for about six dollars for 2 bottles. But as it and rice last a long time, this is a money saver recipe and tastes really great.
CS