This rich and flavorful main dish recipe is made with purchased Alfredo sauce to make it quick-and-easy to make.
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2 tablespoons Land O Lakes® Butter
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16-ounce) jar Alfredo sauce
1 (25- to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 cup) red bell pepper, chopped
2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Heat oven to 350°F. Grease 13x9-inch baking dish; set aside.
Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat 4-6 minutes or until chicken is lightly browned. Add mushrooms; continue cooking 4-6 minutes or until chicken is no longer pink and mushrooms are tender. Do not drain.
Spread 1/2 cup sauce into prepared baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake 45 minutes.
Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, 15-20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.
To make ahead, prepare as directed above
except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.