Creamy Chicken and Rice Bake |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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You may substitute boneless, skinless chicken breasts for the chicken thighs if desired. Ingredients:
6 boneless skinless chicken thighs (about 1 pound) |
1 (1 lb) jar ragu cheesy classic alfredo sauce |
1 (14 1/2 ounce) can chicken broth |
1 1/2 cups uncooked converted rice |
1 medium tomato, coarsely chopped |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 400.
2. Season chicken if desired with salt and pepper.
3. In 13x9-inch baking dish, thoroughly combine Cheese Sauce, broth, uncooked rice and tomato. Arrange chicken on rice mixture.
4. Cover with aluminum foil and bake 35 minutes. Remove foil and sprinkle chicken with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.
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