Cooking · fall · Food · foodie · Kid Food · Recipe

{chicken ravioli bake}

Happy Hump day friends.

Very important question: What is the casserole that reminds you of your childhood? Good or bad. The casserole your mom made weekly. Because god knows, casseroles were all the rage!

Mine would have to be {Mom’s Famous Chicken Tortilla Casserole}

Sharing and old, like really, really old. Like 2005-ish old. So, basically this recipe is older than my kid? Crazy to think I’ve been making this longer than she’s been alive…lol!

Do you ever completely forget about a recipe? That’s pretty much what happened to this one here. I used to make this Chicken Ravioli Bake on repeat. I also used to be the casserole queen! Remember when casseroles where all we made? Or all our moms made? They’re definitely not as “trendy” as they once were.

But, lets keep it real. Who doesn’t love a good ol casserole from time to time? Comfort food to the max! Then you add pasta to it….Done!

This recipe is far from healthy, I know, I get it. It’s so indulgent and delicious, that I’m completely okay with it. Every once in a while you have to throw something different in the rotation and blow your families socks off, right? Ha! Remind them that you can still be the casserole queen when you want too!

This Chicken Ravioli Bake is all the things. But some of the main things – It’s super easy to make. Could easily be a weeknight dinner. Or you can make it in advance and freeze it till you’re ready to bake. Next time you sign up for a meal train or a friend has a baby – take them this! It makes for amazing leftovers. And the best part – it’s a family friendly recipe. You’re kids will ask for seconds!

Can you think of anything better than warm cheesy, saucy pasta? I think not 🙂

{chicken ravioli bake

  • Servings: 10
  • Difficulty: easy
  • Print

{chicken ravioli bake}

Here’s what you need:

  • 1 rotisserie chicken (or 3 cups cooked + shredded chicken)
  • 1 bag frozen cheese raviolis
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup red onion, diced
  • 2 jars alfredo sauce (about 3 cups sauce)
  • 2 tablespoons pesto
  • 1/2 cup milk
  • 1/4 cup white wine (or broth)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 head broccoli, chopped
  • 2 cups monterrey jack cheese, shredded

Here’s what you’ll do:

Preheat oven to 350 degrees. Coat baking dish with pam.

Cook raviolis according to package directions. Drain + set aside.

In a sauce pan, cook onion + garlic in olive oil.

Add alfredo sauce + pesto + milk + wine + salt + pepper. Allow to simmer for about 10 minutes.

To the sauce, stir in shredded chicken.

Spread raviolis into prepared baking dish. Add broccoli. Pour sauce over the top.

Sprinkle with shredded cheese.

Bake for 20 minutes till browned + bubbly.


Serve along side a green salad + crusty bread. Doesn’t that kinda make your mouth water?

Remember, you can now print the recipe.  “Pin” to your Pinterest board for safe keeping.  If you decide to give it a shot, pretty please – tag me.  Text me.  I can’t wait to hear what you think!!  100% makes my day ♥

xoxo stacyb

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