Real Recipes From Real Home Cooks ®

chicken round ravioli casserole

a recipe by
Debra Hofland
Rochester, MN

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

serves 6-8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For chicken round ravioli casserole

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

How To Make chicken round ravioli casserole

  • 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!