Ingredients
- 2 cups cooked chopped chicken
- 1 (25 oz) bag frozen cheese ravioli
- 1 (15 oz) jar Alfredo sauce
- 1/2 cup sour cream
- 1 cup ricotta cheese
- 2 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1 packet Italian Dressing Mix
- 1 cup frozen spinach, thawed and drained
- 2 cups shredded Monterey Jack cheese, divided
- 1 1/2 cups French fried onions, divided
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, combine ricotta, sour cream, eggs, Alfredo sauce, garlic, and Italian dressing mix.
- Add chicken, 1 cup of Monterey Jack cheese, spinach, frozen ravioli, and half of the French fried onions. Season with salt and pepper. Mix well.
- Spread the mixture evenly in the baking dish. Top with the remaining cheese and fried onions.
- Bake uncovered for 30–40 minutes, until bubbling and golden on top.
- Let rest for a few minutes before serving.
Notes
- Swap ravioli flavors—mushroom, meat, or spinach work well too.
- Substitute Monterey Jack with mozzarella, provolone, or cheddar blend.
- Add red pepper flakes or jalapeños for a spicy twist.
- Use fresh spinach, sautéed and drained, in place of frozen if preferred.
- Assemble ahead and refrigerate up to 2 days or freeze up to 4 months.
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1/10 casserole
- Calories: 420
- Sugar: 3g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 100mg
