1 (5 ounce) package instant chicken broth
3 (6 ounce) cans tomato sauce
2 large carrots, diced
1 medium onion, diced
1 medium sweet Italian sausage
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 tablespoon minced fresh parsley
1 tablespoon crushed saltine crackers
1 teaspoon dried thyme
In a saucepan bring 2 cups chicken broth to a boil. Remove from heat and stir tomato sauce into pot, stirring constantly. Heat to a boil and stir in carrots, onions, Italian sausage, red bell pepper, yellow bell pepper, parsley, saltine cracker crumbs and thyme. Season with saltine cracker crumbs and thyme. Pour over chicken and vegetables in a 6-7 inch roasting dish.
Bake chicken uncovered for 30 minutes and then uncover vegetable and chicken parts in baking dish for an additional 30 minutes.
Remove chicken from oven and allow to cool completely. Season with saltine crackers and thyme. Serve the chicken in large bowls or bowls, covering with foil.
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