Creamy Chicken And Rice Bake - cooking recipe

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 tomatoes, coarsely chopped
2 tablespoons grated parmesan cheese

Preparation

Preheat oven to 400.
Season chicken if desired with salt and pepper.
In 13x9-inch baking dish, thoroughly combine Cheese Sauce, broth, uncooked rice and tomato. 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.