1 1/2 cups thick cut (1/2 inch thick):
1 cup chopped onion
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
1 (1 ounce) package Ranch-style seasoning mix
1 teaspoon salt
1 cup margarine, divided
1 tablespoon Worcestershire sauce
In a large skillet over medium heat, brown the onion in 2 tablespoons of the garlic, stirring frequently. Cook until onion is translucent and tender.
Stir in the chicken and onion and saute until nice and golden. Stir in salt, seasoning mix, and salt mixture. Transfer chicken mixture to a large bowl. Stir in 2 cups margarine.
Transfer chicken mixture to the blender around 1/2. Keep sauce warm. Serve chicken over the rice.