The best part was that it took me only 10 minutes to make and 30 to bake.
2 Cups Baby Spinach Coarsely Chopped
9 oz Cooked Chicken Breast Chopped (I used the Purdue short cuts)
4 oz gourmet mushroom blend from the produce section
1/4 cup precooked bacon pieces (comes in a pack on the salad dressing isle)
8 oz Shredded Italian-Blend Cheese
1 Jar of Bertolli Creamy Alfredo Sauce
2 Packages of Buitoni Chicken and Cheese Ravioli
1/4 teaspoon of pepper
Preheat oven to 400 degrees
Combine in a medium bowl: spinach, chicken, mushrooms, bacon and 1 cup of cheese
Spread 1/2 cup of Alfredo sauce in the bottom of a casserole dish (9×13) Layer 1 package of Ravioli and 1/2 of the chicken mixture. Then repeat all layers including the Alfredo sauce. Top with remaining Alfredo sauce, 1 cup of cheese and sprinkle with pepper. Bake for 25-30 minutes until hot and bubbly.
Hubby loved it! We had it with a salad and it made a great meal that was quick and easy but felt homemade. Trust me you will love it! Next time I think I may try it with some artichokes and cheese ravioli.
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