Many years ago, Chef Boyardee made a chicken ravioli. They didn’t make it for very long, so maybe I was the only one that liked it. After looking online and finding only chicken ravioli with red sauce, I decided to create my own version…
It’s not Chef Boyardee, but it was pretty good. And it was an absolute hit last night for dinner… Not one bit of leftovers.
I’ll be making it again.
Here is a rough recipe:
2 quarts of chicken broth
4 Tablespoons cornstarch
3 Tablespoons water
3 cups cooked, cubed/shredded chicken
2 packages cheese ravioli
2 small cans mushrooms
garlic and pepper to taste
Make a cornstarch gravy by heating broth to boil. Mix cornstarch and water and add to broth. Stir until thickened. add garlic powder.
Cover the bottom of a 9×13 casserole dish with a small amount of gravy.
Add chicken and mushrooms to remaining gravy.
Spread half of the raviolis on the bottom of the dish, sprinkle with pepper. Cover with half of the gravy. Spread remaining raviolis, sprinkle with pepper (if desired) and then remaining gravy. Bake at 350 degrees for 20-30 minutes, until bubbly.