Chicken Alfredo Ravioli Bake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Chicken Alfredo with a twist, my family LOVES this. Ingredients:
2 tablespoons butter |
1 1/4 pounds boneless skinless chicken breast halves, cut into 1-inch pieces |
1 (8-ounce) package sliced fresh mushrooms |
1 (16-ounce) jar alfredo sauce |
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli |
1 large (1 cup) red bell pepper, chopped |
8 ounces (2 cups) mozzarella cheese, shredded |
1/4 cup shredded parmesan cheese |
Directions:
1. Heat oven to 350°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.
2. 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 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes.
3. 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.
4. Recipe Tip
5. To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.
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