Double Cheddar Chicken Broccoli & Rice Dinner


  • 1 Tbsp. olive oil
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1 jar (1 lb.) Ragu® Double Cheddar Sauce
  • 1 1/2 cups water
  • 1 box (10 oz.) frozen broccoli florets, thawed
  • 2 cups instant rice


  1. Season chicken, if desired, with salt and ground black pepper. In large nonstick skillet, heat olive oil over medium-high heat and brown chicken. Remove chicken and set aside.
  2. In same skillet, stir in Sauce, water and broccoli. Bring to a boil over high heat.
  3. Stir in rice, then arrange chicken over rice. Reduce heat to low and simmer covered 5 minutes or until rice is tender and chicken is thoroughly cooked.

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