Creamy Chicken & Rice Bake Full-page view Print Email Ingredients6 boneless, skinless chicken thighs (about 1-1/2 lbs.)1 jar (1 lb.) Ragu® Classic Alfredo Sauce1 can (14.5 oz.) chicken broth1 1/2 cups uncooked rice1 medium tomato, coarsely chopped2 Tbsp. grated Parmesan cheeseDirectionsPreheat oven to 400°. Season chicken, if desired, with salt and pepper.Combine Sauce, broth, rice and tomato in 13 x 9-inch baking dish. Arrange chicken on rice mixture.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.