Tag: alfredo sauce

Recipes and Cooking

Chicken Alfredo Ravioli Recipe

Brandi C

Chicken Alfredo Ravioli Recipe

Chicken Alfredo Ravioli Recipe

Chicken Alfredo Ravioli Recipe is something I came up with because I had a bunch of random things in my freezer and pantry. It was quick and easy. I served with with Caesar salad and garlic bread.

Ingredients

Bag of Tyson grilled chicken strips cut up into bite sized pieces.

Bag of frozen (or fresh) ravioli (whatever stuffing you want on the inside. I just had cheese stuffed)

Dan-O’s Cheesoning (if you have not bought this RUN NOW and get (order) some. Good grief)

Seasoning Mix

Shaved Parmesan

2 jars of Alfredo Sauce (homemade is always better)

Directions

Preheat oven to 350. Grease a 13×9 dish. Boil your ravioli noodles. Pop your frozen chicken in the microwave and when it is is done, cut that up into bite sized pieces. Place a thin layer of alfredo sauce on the bottom, then do a layer of your cooked ravioli, next add your seasoning, chicken, and shaved parmesan. Continue to repeat layers ending with sauce and cheese (this isn’t rocket science).

Bake, covered for about 30 minutes and then take off the foil and bake for another 15 minutes. Let it rest before serving.

Additions

So, for the next time, I want to sauté up some portobello mushrooms, onions, garlic, and maybe even some broccoli. My husband is not a fan of broccoli and chicken dishes but I think it is great, so he may have to suffer.

 

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Recipes and Cooking

Cheesy Chicken Alfredo Lasagna

Brandi C

Cheesy Chicken Alfredo Lasagna

I started making just a cheesy type of lasagna, and then my brain started thinking. This quarantine has forced me to do more shelf cooking, which I do. It has also got me thinking outside of the box. So, I came up with a Cheesy Chicken Alfredo Lasagna. It was good!

Cheesy Chicken Alfredo Lasagna

2 packages of no-boil lasagna noodles (you can use the kind you boil, I don’t enjoy that)

2 packets of Ranch Mix

3 cans of evaporated milk

2 cans of canned chicken, drained and broken up with a fork. (I might use a 3rd can the next time)

1 jar of Alfredo sauce (you can make this homemade though)

Seasoning

Nutritional yeast (optional)

Fresh Spinach, cut up

Cheddar

Mozzarella

Parmesan

Directions

Combine your evaporated milk, ranch, seasoning, and nutritional yeast in a saucepan. I stirred that well and brought it up to a boil. Then, I added the alfredo sauce. I stirred until that was good and combined. It allowed it to thicken a bit. Once combined, I added the canned chicken.

In a greased 13×9 dish, place a bit of sauce on the bottom. Then, I layered the no-boil noodles—next, more of the sauce, mozzarella, and cheddar. Then sprinkle with parmesan and add a layer of fresh Spinach. Continue layering until you end with the sauce and cheeses.

Baking

Bake, uncovered, at 350 for about 30 minutes. Then take out and take a knife around the edge of the pan to make sure the noodles are soaked. I put mine back in for another 10 minutes. You could cover it at this time if you want to keep it from burning. This is done to ensure that the noodles are cooked through.

Pull out and sit for about 10 minutes before cutting to help the lasagna set up correctly.