|Prep Time||10 min|
|Cook Time||45 min|
|Serving Size 1 serving|
|Calories from Fat||150|
|Total Fat||16 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbs||41 g|
|Dietary Fiber||1 g|
|Vitamin A||8 %|
|Vitamin C||4 %|
Creamy Chicken & Rice Bake
- 6 boneless, skinless chicken thighs (about 1-1/2 lbs.)
- 1 jar (1 lb.) Ragu® Cheesy 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
- Preheat oven to 400°. Season chicken, if desired, with salt and pepper.
- Combine Cheesy 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.
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