Ingredients
1 can (49-1/2 ounces) chicken broth1 jar (26 ounces) meatless spaghetti sauce1-1/2 cups cubed cooked chicken2 tablespoons minced fresh parsley1/2 to 1 teaspoon dried thyme3 cups cooked rice1 teaspoon sugar
Preparation
In a Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through.
