Chicken Round Ravioli Casserole Food

SKILLET CHICKEN AND RAVIOLI

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
• Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
• Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

ROTINI AND CHICKEN CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
• Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

CHICKEN ALFREDO RAVIOLI LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté for 2-3 minutes, until softened.
• Add the heavy cream and Parmesan and stir to incorporate. Once the mixture comes to a low boil, reduce the heat to low and simmer for 10-15 minutes, until the sauce coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove the sauce from the heat.
• Pour a thin layer of sauce in a the bottom of a 9x13-inch (23x33 cm) glass baking dish. Arrange 1 package of spinach ricotta ravioli over the sauce. Top with 1 cup of shredded chicken and ½ cup (50 g) of mozzarella cheese. Cover with more sauce.
• Arrange another package of ravioli over the first layer, and top with the remaining cup of shredded chicken and another ½ cup (50 g) of mozzarella. Top with more sauce. Add the last package of ravioli and cover with remaining sauce, making sure all the ravioli are covered. Top with the remaining cup of shredded mozzarella cheese.
• Cover the ravioli lasagna with foil and bake for 20 minutes. Uncover and cook for another 20 minutes, until the cheese is golden brown. Let cool for 10 minutes.
• Sprinkle with chopped parsley, then serve.
• Enjoy!

RAVIOLI CHICKEN CASSEROLE

Steps:

• Cook ravioli according to package directions; drain. In a greased 13x9-in. baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce. , Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.

RAVIOLI CHICKEN CASSEROLE

Steps:

• In a greased 13-in. x 9- inches x 2-in. baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce. Cover and bake at 350 degrees for 20 minutes.
• Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.

CHICKEN PARM RAVIOLI

Steps:

• Put 1 of the chicken breasts between 2 large pieces of plastic wrap and use a meat tenderizer or rolling pin to lightly pound and flatten the chicken until it is a little less than 1/2-inch thick. Repeat with the second chicken breast. Set aside.
• Put the flour, eggs and panko in 3 separate small baking dishes or shallow bowls and season each with salt and pepper. Add 2 tablespoons of the Parmesan and the Italian seasoning to the panko. Sprinkle the chicken on both sides with salt and pepper. One at a time, dredge each breast in the flour, dip in the egg and let excess drip back into the bowl, then coat with panko.
• Add enough canola oil to a large skillet to come to a depth of 1/2 to 1 inch. Heat the oil between medium and medium-high heat until it starts to shimmer. Test the temperature of the oil by sprinkling several panko breadcrumbs into the oil; if the crumbs start to bubble immediately and quickly turn golden brown, the oil is ready for frying. Carefully add both chicken breasts to the oil and fry until golden brown and a thermometer inserted into the center of both of the breasts registers 165 degrees F, 4 to 5 minutes per side; use a clean spatula or tongs to flip the chicken.
• Transfer the fried breasts to a cooling rack set over a baking sheet and season with a pinch of salt. Position an oven rack 5 to 6 inches from the broiler and preheat the broiler to high.
• Spread 1/4 cup marinara sauce inside of a 2-quart flame-proof baking dish. Lay the ravioli in a single layer in the dish. Top with the chicken, then spoon the remaining 1 1/2 cups marinara evenly over the chicken and some of the ravioli. Sprinkle the chicken and ravioli with the mozzarella and the remaining 2 tablespoons Parmesan. Broil until the cheese is melted and browned on top, 3 to 5 minutes, depending on your broiler. Sprinkle with the parsley and serve immediately.

HAM RAVIOLI BAKE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, cook the ham, mushrooms, onion and green pepper in oil over medium heat 4-5 minutes or until vegetables are crisp-tender. , Spread 2 tablespoons Alfredo sauce into a greased 8-in. square baking dish. Stir remaining sauce into ham mixture; cook 3-4 minutes or until heated through. , Drain ravioli; place half in the prepared baking dish. Top with half the ham mixture. Repeat layers. Cover and bake at 375° for 20-25 minutes or until bubbly.

CHICKEN ALFREDO RAVIOLI BAKE RECIPE

Steps:

• Heat oven to 350°F
• cut chicken into 1-inch pieces.
• Melt butter in 12-inch skillet until sizzling; add chicken pieces.
• Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes).
• Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
• Spread 1/2 cup sauce into greased 13x9-inch baking dish.
• Arrange single layer of frozen cheese filled 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 half the mozzarella cheese.
• Repeat with remaining ingredients, except remaining mozzarella cheese and Parmesan cheese.
• Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.