While I made the hubby his Spinach and Chicken Ravioli Bake the other day, I decided to make another one with some red sauce for my and my oldest. I loved the flavor and texture of it, it was sort of like ravioli lasagna with chicken. The only thing I will change the next time I make it is to sprinkle a little of the shredded mozzarella on the very top before baking. Here’s how I made it.
Chicken Ravioli Bake
- 2x frozen ravioli (large square variety)
- 16 oz chicken breast (I used Perdue Short Cuts Original Roasted)
- 16 oz sauce (I used a chunky tomato, onion, garlic variety.)
- 8 oz cream cheese
- 8 oz shredded mozzarella cheese
Preheat the oven to 350 f.
Spray 13×9 baking pan with nonstick cooking spray.
Place a thin layer of sauce into the pan.
Place a layer of ravioli on the bottom of the pan.
Place a thin layer of sauce on top of the ravioli.
In a large bowl, combine the chicken and cream cheese and mix well.
Spread the chicken mixture out over the layer of ravioli.
Place the shredded mozzarella on top of the chicken mixture.
Place a layer of ravioli on top.
Bake for 30 minutes.