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Alfredo Chicken Supper

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“I downloaded this recipe off of TOH and revamped it. No chef was given for this recipe. I added more ravioli than 12 called for because it was too saucy for us. I used white brick cheese as that is all I had and it turned out great. DH loved the recipe. The recipe called for 2 boneless but I cut mine into four small ones and then put the two chicken breasts close together with one slice of cheese over it. I am going to put 2 to 4 servings. The recipe called for 2 but I could not eat all of mine and DH finished my plate. DH does like to eat:)”
READY IN:
40mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Cook ravioli as directed. Drain and set aside.
  3. In a skillet, heat oil and add chicken breasts and saute until lightly browned on both sides.
  4. When chicken is browned push to one side of skillet and add mushrooms and cook about 2 minutes, just enough to slightly flavor and softened. Remove pan from heat.
  5. In a bowl combine, sauce, mushrooms and tomatoes.
  6. Add ravioli (the more you add the less saucy). Toss to coat.
  7. Transfer to a greased shallow 5 cup baking dish (I used my 11 x 7 pan).
  8. Place chicken breasts on top of ravioli.
  9. Place a slice of cheese on each chicken breast.
  10. Sprinkle with bread crumbs.
  11. Bake, uncovered at 425 degrees for 15 to 20 minutes or until cheese is melted and golden on top.

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