Ravioli is one of my favorite forms of pasta to eat on its own. I just love those little puffy pasta envelopes stuffed with cheese. While it makes for an excellent meal with sauce or butter, ravioli is also excellent as an ingredient in a dish. It brings a flavor and texture to a dish that a traditional “unfilled” pasta can’t because it’s just not possible. I have long thought that broccoli and pasta go really well together. So do broccoli and chicken, a classic combination that so many love. So I thought, why not combine all of these ingredients into one big casserole! This Chicken Broccoli Ravioli Bake recipe combines four different flavors and textures to make one simple and tasty casserole. It’s filling and warming, making it perfect for the cooler temps headed our way now that fall has arrived. Requiring only a few items that you likely have on hand in your freezer or pantry, this casserole will be one of your go-to meals for a busy night. Here’s how I make it.
Chicken Broccoli Ravioli Bake
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- Pasta Pot
- mixing bowl
- 13×9 baking dish
- cooking spoon
- 2x 13 oz bags mini cheese ravioli
- 12 oz frozen chopped broccoli
- 9 oz cooked chicken (I used Perdue Short Cuts Original Roasted)
- 2x 10.5 oz cans condensed cream of chicken soup
- 4 oz shredded cheddar cheese
- 1 tsp onion powder
- 1 tsp garlic powder
Preheat the oven to 350 f.
While the oven is preheating, boil the ravioli according to instructions on the package.
Drain the ravioli and place it into a mixing bowl.
Add the condensed soup to the bowl and stir well.
Place the ravioli mixture into the baking pan.
Spread the broccoli on top of the ravioli.
Spread the chicken on top of the broccoli.
Sprinkle the seasonings on top of the chicken.
Sprinkle the cheese on top of everything.
Bake for 15 minutes.