Categories: Casserole, Main Dish, Pasta

Ingredients

• 1 bag frozen cheese ravioli, cooked and drained
• 2 boneless skinless chicken breasts, cubed
• 1 teaspoon garlic
• salt and pepper
• 2 tablespoons butter
• 1 (1 lb) jar ragu alfredo sauce
• 1 (8 ounce) carton fresh sliced mushrooms
• 1 small red bell pepper, diced
• 1 small onion, diced
• black olives, sliced
• 1 (2 cup) package shredded sargento four-cheese Mexican blend cheese
• 1 (16 ounce) cont. ricotta cheese or 1 (16 ounce) cottage cheese
• parmesan cheese

Directions

1. Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done.

2. Stir in mushrooms and olives. (I use about a half a can of olives.).

3. In lightly greased 13×9 pan layer:.

4. 1/2 cheese raviolis.

5. 1/2 chicken mixture.

6. 1/2 of the ricotta or cottage cheese.

7. Sprinkle with parmesan cheese.

8. 1/2 of the alfredo sauce.

9. 1/2 of the shredded cheese.

10. Repeat.

11. Bake in 350º oven, covered, for 30 minutes.

12. Uncover and bake 5-10 minutes longer.

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