Creamy Chicken & Rice Bake


  • 6 boneless, skinless chicken thighs (about 1-1/2 lbs.)
  • 1 jar (1 lb.) Ragu® Classic Alfredo Sauce
  • 1 can (14.5 oz.) chicken broth
  • 1 1/2 cups uncooked rice
  • 1 medium tomato, coarsely chopped
  • 2 Tbsp. grated Parmesan cheese


  1. Preheat oven to 400°. Season chicken, if desired, with salt and pepper.
  2. Combine Sauce, broth, rice and tomato in 13 x 9-inch baking dish. Arrange chicken on rice mixture.
  3. 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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