Avondale, Arizona

My family and I love this, infact we just finished eating it. People have to understand, you need to season that chicken as you are browning it. We use garlic powder, seasoning salt and some black pepper, on the chicken. Make sure to stir all that good browned flavor stuck to the bottom of your pot in when you and the soups and liquid . Yes I said pot, I find that cooking in a pot allows the liquid to cover up that rice better and allow for a better absorption of all that liquid goodness. Just seems like preparing this recipe in a skillet only drys out the liquid faster and the rice tends to be on the less cooked side. We exchange chicken broth instead of water. Lastly, on top of all the ingredients listed in the recipe, I use a cup of Half & Half. It makes it extra creamy, and you will be fighting the rest of the family for seconds...

Yummy & easy. Even my picky eater liked it. I would make it again and even for company. It would be very easily made ahead and reheated. The flavor was 5 stars, but the directions were closer to 3 so I am giving it an overall 4. I browned the sausage 1st, removed from pan and quartered, then the chicken, removed from pan, deglazed with a tiny bit of the wine and then browned the onions and mushrooms. Added everything back in and then added carrots, wine, etc. Reduced the sauce and thikened it with a beurre manie so it was more like thin gravy. Thank you for this recipe.

Very good variation to the plain mayo potato salad. I used red potatoes and I MAY not have had a full 3# (6 good sized red potatoes). It was very creamy, lots of flavor. I did use the dijon mustard and also added about 2T of finely diced red pepper for color. Thank you for this great recipe!