A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Alfredo Ravioli Bake
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- #47827
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 tablespoons butter
1 1/4 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1 package (8 ounce size) sliced fresh mushrooms
1 jar (16 ounce size) Alfredo sauce
1 package (25 to 27 1/2 ounce size) frozen cheese-filled ravioli
1 large red bell pepper, chopped
8 ounces Mozzarella cheese, shredded
1/4 cup shredded Parmesan cheese
directions
Heat oven to 350 degrees F.
Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and half the mozzarella cheese. Repeat with remaining ingredients, except remaining mozzarella cheese and Parmesan cheese.
Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
added by
ChefDog
nutrition data
483 calories, 28 grams fat, 24 grams carbohydrates, 34 grams protein per serving.
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reviews & comments
January 15, 2011
I made this recipe last night. Only, I breaded the chicken before I cooked it on the stove. I left out the mushroom, pepper and mozzarella. I added in garlic and onion. I used bertolli four cheese pasta because that is all that the store had. It turned out to be a favorite dish. It's a keeper, thank you for the great recipe!