CHICKEN ROUND RAVIOLI CASSEROLE

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Chicken Round Ravioli Casserole image

Thrown together one evening in December. Mmmm-good! TAKE NOTE of the alternatives offered at the end of the recipe directions.

Provided by Debra Hofland

Categories     Casseroles

Time 1h5m

Number Of Ingredients 5

1-2 c chicken breast, bite-size pieces
1 pkg round ravioli (aldi brand), frozen
1 jar(s) 15 oz alfredo sauce (aldi brand or other), canned
1 can(s) 4 oz mushroom stems & pieces, canned; drained
1-2 c italian cheese, grated

Steps:

  • 1. Preheat oven to 350; spray/grease a 13x9 pan, set aside.
  • 2. Cook chicken breasts in water in a saucepan (I usually add some cooking sherry) OR use leftover grilled/roasted chicken meat. Cut into bite-size pieces; set aside.
  • 3. While chicken is cooking, prepare ravioli according to pkg instructions--but leave them a bit firm as they continue cooking in the oven; drain, rinse and place ONE LAYER in prepped pan.
  • 4. In a separate bowl, mix alfredo sauce, chicken pieces (if used) & drained mushrooms; pour HALF over the pasta in the pan. **I also added enough water to swish out the alfredo jar--probably about a half cup?--to be a bit juicier sauce.**
  • 5. Sprinkle with about 1/3 of the cheese; add remaining pasta in a layer, cover with remaining sauce-chicken-mushroom mixture. FINISH with remaining cheese.
  • 6. Bake for 30-45 minutes until bubbly. Serve immediately.
  • 7. ALTERNATIVE: Add coarsely chopped & sauteed onion to kick up the flavor buds!

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