ANNA JOHNSON
10 cups chicken broth
1 jar spaghetti sauce (Ragu chunky garden style)
3 cup shredded chicken (cooked boneless, skinless breasts)
2 tablespons parsley
Bring to boil and let simmer 20 minutes. Add 4 cups cooked white rice and cook an additional 10 minutes.
Good with parmesan cheese sprinkled on top.
No comments:
Post a Comment