Chicken Round Ravioli Casserole

Chicken Round Ravioli Casserole

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Debra Hofland

By
@Debberlynn

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
6-8
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 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

How to Make Chicken Round Ravioli Casserole

Step-by-Step

  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!

Printable Recipe Card

About Chicken Round Ravioli Casserole

Course/Dish: Chicken Pasta Casseroles
Main Ingredient: Chicken
Regional Style: African




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