Sunday Supper, Chicken & Bacon Ravioli Alfredo

the Painted Apron

2 years ago

The guys at my house love Chicken Alfredo

HHjr usually makes it with grilled chicken,

Alfredo sauce and egg noodles or spaghetti

I decided to amp it up a notch with bacon,

chicken ravioli, and cheese tortellini and bake it in a casserole

They were pretty happy, there wasn’t much left!

This casserole is assembled earlier in the day,

refrigerated, and then it goes in the oven at dinner time

The hardest part of making this casserole

is cutting up the rotisserie chicken,

you don’t even have to precook the ravioli and tortellini!*

*This calls for fresh refrigerated pasta, I don’t know if dry pasta would work

I have found that the easiest way to do the chicken

is to use my fingers and just pull it off and shred it with my hands

HHjr discovered this microwave ready bacon recently

and it’s a game changer!

This Hormel Black Label Bacon is raw bacon packaged

in a vented plastic pouch with a thick paper towel

Each package has 4 strips and all you do is put it in the microwave

and cook it on high for 2-4 minutes

Remove it from the pouch and it’s ready to enjoy

or to put in a casserole, salad or soup

Put a thick layer of sauce {about 1/2 jar or 1 cup}

into the bottom of a large deep casserole

Top with 1/2 of ravioli, tortellini, chicken and bacon

Season with black pepper

Top with 1/2 of each cheese

Repeat layers,

1/2 jar sauce, pasta, chicken and bacon

Then instead of cheese,

pour the remaining jar of sauce over all and then top with cheese

Cover with foil and refrigerate for at least 4 hours

Remove from refrigerator 1 hour before baking

Loosen foil so dish is still covered but air can circulate

and bake for 30 minutes

Uncover and continue cooking for 15 minutes or until bubbling

Serve it up!

Chicken & Bacon Ravioli Alfredo

Chicken and bacon are paired with chicken ravioli and cheese tortellini, covered in a roasted garlic Alfredo sauce, and baked for a meal the whole family will love. The fresh pasta does not even need to be cooked before assembly, it will soften and cook while the casserole bakes. Serve with a green salad and garlic bread.

Course Main Course

Cuisine American

Keyword baked pasta casserole, Baked Ravioli, chicken alfredo, chicken and bacon casserole, chicken casserole, chicken ravioli Alfredo, rotisserie chicken

Prep Time 20

Cook Time 45

Refrigerate 4

Servings 6

Equipment

9" x 13" casserole dish
aluminum foil

Ingredients

1 rotisserie chicken, or 4 cups cooked chicken shredded
2 jars 15 oz. each Roasted Garlic Rao’s Alfredo sauce
8 slices bacon,cooked cooked
10 oz. Rana refrigerated cheese lovers tortellini*
10 oz. Rana refrigerated chicken & garlic ravioli*
2 cups 8 oz. grated Mozzarella I used Mozzarella Melt
4 oz. Grated or shaved Parmesan
black pepper to taste

Instructions

Place a thin layer of sauce in the bottom of your baking dish. Top with 1/2 of the ravioli, 1/2 of the tortellini, 1/2 of chicken and 1/2 of bacon and sprinkle with half of Mozzarella and half of Parmesan
Repeat layers of sauce, pastas, chicken and bacon. Then add remaining sauce over all and top with remaining Mozzarella and Parmesan
Cover and refrigerate before baking for at least 4 hours or up to 24 hours
Remove casserole from refrigerator 30-60 minutes before baking
Bake at 350, loosely covered for 30 minutes, uncover and continue baking for 15 min or until hot and bubbling