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Alfredo Sauce frozen cheese frozen spinach mushrooms chicken breasts Mozzarella cheese white wine Parmesan cheese Italian herb seasoning garlic
Viewed: 75 - Published at: 5 years agoIngredients
- 2 (15 ounce) jars alfredo sauce
- 25 ounces frozen cheese ravioli
- 10 ounces frozen spinach
- 8 ounces mushrooms, cleaned & sliced
- 1 1/2 lbs boneless skinless chicken breasts
- 2 cups shredded mozzarella cheese
- 1/2 cup white wine, divided
- 1/2 cup shredded parmesan cheese
- 1/2 tablespoon Italian herb seasoning (optional)
- 1/2 teaspoon garlic powder (optional)
Method
- Dice chicken into bite size pieces, sprinkle evenly with salt pepper, garlic powder & Italian herbs, to taste.
- Grease a 5-6 quart oval slowcooker.
- Spread 1/2 jar of Alfredo sauce in the bottom.
- Layer in, 1/3 each of the ravioli, mushrooms, spinach, chicken, and mozzarella. Cover with 1/2 jar Alfredo sauce.
- Repeat layers twice more.
- Add 1/4 cup white wine (or water) to each jar, cap and shake well to get all the sauce loosened and then pour each over the top of the casserole.
- Cook on low 3-5 hours. Topping with parmesan in the last 30-60 minutes.
