1 large onion, peeled and sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 (4 ounce) can chicken broth
1 clove garlic, minced
4 skinless, boneless chicken breast halves - cooked
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
12 slices bacon, cut into 1/4-inch strips
1 pint frozen mixed vegetables, thawed
1 tablespoon vegetable oil
3 tablespoons honey
3 tablespoons vinegar
1 tablespoon red wine vinegar
1 tablespoon kosher salt
1 tablespoon kalamata olives
1 1/2 teaspoons sriracha
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Saute onion in oil until golden brown. Mix the garlic and chicken into the skillet, and cook until lightly browned. Mix in broth and mix into the skillet.
Add chicken and stir-fry until cooked through. Add cream of chicken soup and cream of mushroom soup to skillet and cook over medium-high heat for about 5 minutes, stirring occasionally. Add bacon strips and stir-fry in until cooked through. Transfer bacon to a large bowl.
Add mixed vegetables and oil to the skillet and saute over medium heat for about 5 minutes, stirring occasionally. Add mixed vegetables, chicken, soup, cream of chicken soup and bacon. Transfer mixture to the skillet and stir-fry over medium heat for about 5 minutes.
Stir the red wine vinegar, honey, vinegar, wine and wine into the skillet. Finally, pour chicken mixture over the vegetables and rice and stir.