Boil frozen ravioli just until floating. Do not over boil.
Season chicken breast with olive oil, s&p and any Italian seasonings you prefer. Bake at 350 for 30-45 min. Cool and cube.
While chicken is cooking
In pan saute peppers, onion and mushrooms with olive oil.
Add bacon bits, saute a little more.
Add white wine to deglaze pan and simmer a minute of two to reduce wine a bit.
Pour in 2 jars of alfredo sauce in pan then add 1/4 cup grated parm cheese and stir.
In a 9x13 deep dish casserole pan layer:
ravioli, alfredo sauce, mozzarella cheese, chicken
Repeat layers (you will have 3 layers of ravioli, with some ravioli left over)
Top layer should be just ravioli, alfredo sauce and cheese..no chicken. Sprinkle remaining parm cheese over top.
Bake at 350 degrees for 30 mins covered with foil and another 10-20 mins uncovered. Should be bubbly around edges when done.
My preferred jarred sauce is Bertolli Mushroom alfredo.
If top of lasagna is turning to brown before it is done baking, loosely cover with foil again until done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1359g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 777 (44%)|
|Amt Per Serving||% DV|
|Total Fat 86.4g||115 %|
|Saturated Fat 49.6g||248 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 474.9mg||146 %|
|Sodium 1642.7mg||57 %|
|Potassium 4041.3mg||106 %|
|Total Carbohydrate 104.2g||31 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 103.4g|
|Protein 141.4g||202 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1766
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