Kelly's StoryThis one of my favorite concoctions! Sinfully rich and comforting on a cold, autumn evening. Serve with a salad and garlic bread.
Photo by Caroline Cooks
bag frozen cheese-filled ravioli, cooked and drained
boneless skinless chicken breasts, cubed
salt and pepper to season
1 (1 lb.)
jar bertolli or 3 brothers alfredo sauce, ragu is "so-so"
1 (8 oz.)
cont. fresh sliced mushrooms
small red bell pepper, diced
sliced black olives, as many as you'd like in there
(2 cup) pkg. sargento mexican 4-blend shredded cheese
1 (16 oz.)
cont. ricotta cheese, if you don't like ricotta you can sub cottage cheese
grated parmesan cheese, the green can kind or fresh grated
1Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done.
Stir in mushrooms and olives. (I use about a half a can of olives.)
In lightly greased 13x9 pan layer:
1/2 cheese raviolis.
1/2 chicken mixture.
1/2 of the ricotta or cottage cheese.
Sprinkle with parmesan cheese.
1/2 of the alfredo sauce.
1/2 of the shredded cheese.
Bake in 350º oven, covered, for 30 minutes. Uncover and bake 5-10 minutes longer.
*Can sub cooked and drained italian sausage if preferred.