Chicken Round Ravioli Casserole

Chicken Round Ravioli Casserole Recipe

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Debra Hofland


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

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20 Min
45 Min


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


  • 1Preheat oven to 350; spray/grease a 13x9 pan, set aside.
  • 2Cook 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.
  • 3While 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.
  • 4In 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.**
  • 5Sprinkle with about 1/3 of the cheese; add remaining pasta in a layer, cover with remaining sauce-chicken-mushroom mixture.

    FINISH with remaining cheese.
  • 6Bake for 30-45 minutes until bubbly. Serve immediately.
  • 7ALTERNATIVE: 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
Other Tags: Quick & Easy, For Kids, Healthy