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Categories:Viewed: 30 - Published at: 3 years ago
Ingredients
- 2 1/2 cups shredded rotisserie chicken (from 1 chicken)
- 1/3 cup prepared refrigerated pesto
- 1 (8-oz.) pkg. pre-shredded mozzarella or Italian cheese blend (about 2 cups), divided
- 1 (15-oz.) jar alfredo sauce
- 1/4 cup whole milk
- 1 (25-oz.) bag frozen cheese or spinach ravioli (do not thaw)
- Fresh basil leaves, for garnish
Method
- Spread about 1/4 cup of the alfredo mixture on bottom of a lightly greased 11- x 7-inch baking dish. Arrange 1/3 of the ravioli in a single layer over the alfredo. Spread half of the chicken mixture over ravioli; pour 1/2 cup alfredo evenly over chicken. Top with 1/3 more of the ravioli, remaining chicken mixture, and 1/2 cup sauce. Top with remaining ravioli, sauce, and cheese.
