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I make this the night after I bake chicken for dinner. I cook extra chicken, extra rice, and I through a few polish sausage links to bake with the chicken. Then I put it in the fridge till next night.


  • 1 can chicken broth
  • 1/2 hot or polish sausage cooked and sliced
  • 1 1/2 c. cooked white rice
  • 1 can Del Monte Chunky Garlic and herb Spaghetti Sauce
  • 6 chicken thighs, cooked, shinned, boned and cubed.
  • 1 can corn, drained
  • 1 bell pepper, diced


  • In a pot bring broth and 2 cups water to a boil: add sausage, rice, and chicken. Add everything else. Cover and cook on med heat for 10 min. or until heated through.

Categories: Beef  Cajun  Poultry  Soup  Stew 
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