Ingredients
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1 bag frozen cheese ravioli, cooked and drained
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2 boneless skinless chicken breasts, cubed
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1 teaspoon garlic
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salt and pepper
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2 tablespoons butter
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1 (1 lb) jar ragu alfredo sauce
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1 (8 ounce) carton fresh sliced mushrooms
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1 small red bell pepper, diced
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1 small onion, diced
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black olives, sliced
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1 (2 cup) package shredded sargento four-cheese Mexican blend cheese
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1 (16 ounce) cont. ricotta cheese or 1 (16 ounce) cottage cheese
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parmesan cheese
Instructions
- Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done.
- Stir in mushrooms and olives. (I use about a half a can of olives.).
- In lightly greased 13x9 pan layer:
- 1/2 cheese raviolis.
- 1/2 chicken mixture.
- 1/2 of the ricotta or cottage cheese.
- Sprinkle with parmesan cheese.
- 1/2 of the alfredo sauce.
- 1/2 of the shredded cheese.
- Repeat.
- Bake in 350º oven, covered, for 30 minutes.
- Uncover and bake 5-10 minutes longer.