Cook chicken in broth in a slow cooker for 2 hours on high or poach in a sauce pan until done. Remove chicken and reserve broth. Shred or chop chicken into bite size pieces. Season with salt and pepper.

Line a baking sheet with parchment and lay out bacon slices and place asparagus spears at one end of pan. Bake at 350 for about 20 minutes, checking every 5 minutes near the end. Cooking time depends on thickness of asparagus and bacon. If one gets done before the other, just remove and set aside until remaining food is done. Drain bacon well. Cut asparagus and bacon into 1″ pieces

Cook ravioli until just done, do not overcook or it will fall apart. Drain and rinse with cool water to prevent sticking.

Mix 1/2 cup reserved broth with Alfredo sauce in a large measuring cup, adding broth to empty sauce jar first and shaking to get all the sauce out of jar. Save the rest of the reserved broth for soup or another use

Pour about 1/2 cup sauce into bottom of greased 8″ square baking dish and spread into an even layer. Top with half of the ravioli in an even layer. Top ravioli with half of the spinach, then 1/2 chicken, bacon and asparagus pieces. Sprinkle with half of cheese. Pour 1/2 of remaining sauce over all. Repeat layers. Cover.

Can be refrigerated at this point for 24 hours. Bake covered at 325 for 30 minutes. Uncover and continue baking until hot and bubbly, 15-30 more minutes. Serves 4-6*