\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nBy the end of the day, I\u2019m wiped and still expected to make dinner. This Alfredo ravioli casserole swoops in and saves the night<\/strong>. Just layer everything<\/strong>, bake it, and dinner is done.<\/p>\n<\/figure>\n\nWhy This Recipe Will Save the Day<\/h2>\n\nShortcut Ingredients:<\/strong> Using frozen ravioli, pre cooked chicken, and jarred Alfredo keeps this recipe fast without giving up any flavor.<\/li>\nJust Layer and Bake:<\/strong> No boiling pasta, no raw chicken, no homemade sauce. Everything goes straight into the dish, and the oven does the rest.<\/li>\nSeasoned for Extra Flavor:<\/strong> The Italian seasoning takes the sauce to a whole new level, so it\u2019s not just straight from the jar like other recipes. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nAlfredo Ravioli Casserole Ingredients<\/h3>\n<\/figure>\n\nAlfredo Sauce:<\/strong> Use jarred or homemade.<\/li>\nRavioli:<\/strong> Use one with your favorite filling. I used cheese filled ravioli. Fresh ravioli will work as well.<\/li>\nProtein: <\/strong>Rotisserie chicken works, or you can swap it for Italian sausage or leave out the meat and use spinach instead.<\/li>\nSeasoning:<\/strong> I love adding Italian<\/a> for extra herby flavor. You can also add some fresh herbs or use your favorite blend of dried.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Alfredo Ravioli Casserole<\/h2>\nThis is one of the easiest recipes to put together when you are short on time. Premade sauce and rotisserie chicken make this come together so easily! While it\u2019s baking, you can make this wedge salad<\/a> and some garlic bread<\/a> to go with it!<\/p>\n\nPrep:<\/strong> Preheat the oven to 350\u00b0F. Spread \u2153 of the Alfredo sauce\u00a0on the bottom of a 9 x 13-inch baking dish<\/a>.<\/li>\nAdd:<\/strong> Layer half of the\u00a0frozen ravioli\u00a0over the sauce.<\/li>\nLayer:<\/strong> Add half of the cooked chicken. Sprinkle with half of the\u00a0Italian seasoning. Drizzle another \u2153 of the Alfredo sauce<\/a>\u00a0on top.<\/li>\nRepeat & Bake<\/strong>: Repeat the layers, starting with the ravioli, then top with mozzarella and Parmesan<\/span>. Cover with foil<\/a> and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top of the alfredo ravioli casserole is golden and bubbly.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spread \u2153 of the 3 cups Alfredo sauce<\/span> on the bottom of a 9 x 13-inch baking dish.<\/span><\/p>\n<\/li>\n\nLayer half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce.<\/span><\/p>\n<\/li>\n\nAdd half of the 3 cups cooked chicken<\/span>. Sprinkle with half of the 2 teaspoons Italian seasoning<\/span>. Drizzle another \u2153 of the 3 cups Alfredo sauce<\/span> over the chicken.<\/span><\/p>\n<\/li>\n\n Layer the remaining half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce. <\/span><\/p>\n<\/li>\n\nTop with the remaining half of the 3 cups cooked chicken<\/span>. Sprinkle the remaining half of the 2 teaspoons Italian seasoning<\/span> over the chicken. Top with the remaining \u2153 of the 3 cups Alfredo sauce<\/span>. <\/span><\/p>\n<\/li>\n\nCover the top with 2 cups mozzarella cheese<\/span> and 1 cup Parmesan cheese<\/span>. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nRefrigerator:<\/strong> Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.<\/li>\nMake Ahead:<\/strong> Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
By the end of the day, I\u2019m wiped and still expected to make dinner. This Alfredo ravioli casserole swoops in and saves the night<\/strong>. Just layer everything<\/strong>, bake it, and dinner is done.<\/p>\n<\/figure>\n\nWhy This Recipe Will Save the Day<\/h2>\n\nShortcut Ingredients:<\/strong> Using frozen ravioli, pre cooked chicken, and jarred Alfredo keeps this recipe fast without giving up any flavor.<\/li>\nJust Layer and Bake:<\/strong> No boiling pasta, no raw chicken, no homemade sauce. Everything goes straight into the dish, and the oven does the rest.<\/li>\nSeasoned for Extra Flavor:<\/strong> The Italian seasoning takes the sauce to a whole new level, so it\u2019s not just straight from the jar like other recipes. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nAlfredo Ravioli Casserole Ingredients<\/h3>\n<\/figure>\n\nAlfredo Sauce:<\/strong> Use jarred or homemade.<\/li>\nRavioli:<\/strong> Use one with your favorite filling. I used cheese filled ravioli. Fresh ravioli will work as well.<\/li>\nProtein: <\/strong>Rotisserie chicken works, or you can swap it for Italian sausage or leave out the meat and use spinach instead.<\/li>\nSeasoning:<\/strong> I love adding Italian<\/a> for extra herby flavor. You can also add some fresh herbs or use your favorite blend of dried.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Alfredo Ravioli Casserole<\/h2>\nThis is one of the easiest recipes to put together when you are short on time. Premade sauce and rotisserie chicken make this come together so easily! While it\u2019s baking, you can make this wedge salad<\/a> and some garlic bread<\/a> to go with it!<\/p>\n\nPrep:<\/strong> Preheat the oven to 350\u00b0F. Spread \u2153 of the Alfredo sauce\u00a0on the bottom of a 9 x 13-inch baking dish<\/a>.<\/li>\nAdd:<\/strong> Layer half of the\u00a0frozen ravioli\u00a0over the sauce.<\/li>\nLayer:<\/strong> Add half of the cooked chicken. Sprinkle with half of the\u00a0Italian seasoning. Drizzle another \u2153 of the Alfredo sauce<\/a>\u00a0on top.<\/li>\nRepeat & Bake<\/strong>: Repeat the layers, starting with the ravioli, then top with mozzarella and Parmesan<\/span>. Cover with foil<\/a> and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top of the alfredo ravioli casserole is golden and bubbly.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spread \u2153 of the 3 cups Alfredo sauce<\/span> on the bottom of a 9 x 13-inch baking dish.<\/span><\/p>\n<\/li>\n\nLayer half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce.<\/span><\/p>\n<\/li>\n\nAdd half of the 3 cups cooked chicken<\/span>. Sprinkle with half of the 2 teaspoons Italian seasoning<\/span>. Drizzle another \u2153 of the 3 cups Alfredo sauce<\/span> over the chicken.<\/span><\/p>\n<\/li>\n\n Layer the remaining half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce. <\/span><\/p>\n<\/li>\n\nTop with the remaining half of the 3 cups cooked chicken<\/span>. Sprinkle the remaining half of the 2 teaspoons Italian seasoning<\/span> over the chicken. Top with the remaining \u2153 of the 3 cups Alfredo sauce<\/span>. <\/span><\/p>\n<\/li>\n\nCover the top with 2 cups mozzarella cheese<\/span> and 1 cup Parmesan cheese<\/span>. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nRefrigerator:<\/strong> Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.<\/li>\nMake Ahead:<\/strong> Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This is one of the easiest recipes to put together when you are short on time. Premade sauce and rotisserie chicken make this come together so easily! While it\u2019s baking, you can make this wedge salad<\/a> and some garlic bread<\/a> to go with it!<\/p>\n\nPrep:<\/strong> Preheat the oven to 350\u00b0F. Spread \u2153 of the Alfredo sauce\u00a0on the bottom of a 9 x 13-inch baking dish<\/a>.<\/li>\nAdd:<\/strong> Layer half of the\u00a0frozen ravioli\u00a0over the sauce.<\/li>\nLayer:<\/strong> Add half of the cooked chicken. Sprinkle with half of the\u00a0Italian seasoning. Drizzle another \u2153 of the Alfredo sauce<\/a>\u00a0on top.<\/li>\nRepeat & Bake<\/strong>: Repeat the layers, starting with the ravioli, then top with mozzarella and Parmesan<\/span>. Cover with foil<\/a> and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top of the alfredo ravioli casserole is golden and bubbly.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spread \u2153 of the 3 cups Alfredo sauce<\/span> on the bottom of a 9 x 13-inch baking dish.<\/span><\/p>\n<\/li>\n\nLayer half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce.<\/span><\/p>\n<\/li>\n\nAdd half of the 3 cups cooked chicken<\/span>. Sprinkle with half of the 2 teaspoons Italian seasoning<\/span>. Drizzle another \u2153 of the 3 cups Alfredo sauce<\/span> over the chicken.<\/span><\/p>\n<\/li>\n\n Layer the remaining half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce. <\/span><\/p>\n<\/li>\n\nTop with the remaining half of the 3 cups cooked chicken<\/span>. Sprinkle the remaining half of the 2 teaspoons Italian seasoning<\/span> over the chicken. Top with the remaining \u2153 of the 3 cups Alfredo sauce<\/span>. <\/span><\/p>\n<\/li>\n\nCover the top with 2 cups mozzarella cheese<\/span> and 1 cup Parmesan cheese<\/span>. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nRefrigerator:<\/strong> Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.<\/li>\nMake Ahead:<\/strong> Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spread \u2153 of the 3 cups Alfredo sauce<\/span> on the bottom of a 9 x 13-inch baking dish.<\/span><\/p>\n<\/li>\n\nLayer half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce.<\/span><\/p>\n<\/li>\n\nAdd half of the 3 cups cooked chicken<\/span>. Sprinkle with half of the 2 teaspoons Italian seasoning<\/span>. Drizzle another \u2153 of the 3 cups Alfredo sauce<\/span> over the chicken.<\/span><\/p>\n<\/li>\n\n Layer the remaining half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce. <\/span><\/p>\n<\/li>\n\nTop with the remaining half of the 3 cups cooked chicken<\/span>. Sprinkle the remaining half of the 2 teaspoons Italian seasoning<\/span> over the chicken. Top with the remaining \u2153 of the 3 cups Alfredo sauce<\/span>. <\/span><\/p>\n<\/li>\n\nCover the top with 2 cups mozzarella cheese<\/span> and 1 cup Parmesan cheese<\/span>. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nRefrigerator:<\/strong> Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.<\/li>\nMake Ahead:<\/strong> Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spread \u2153 of the 3 cups Alfredo sauce<\/span> on the bottom of a 9 x 13-inch baking dish.<\/span><\/p>\n<\/li>\n\nLayer half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce.<\/span><\/p>\n<\/li>\n\nAdd half of the 3 cups cooked chicken<\/span>. Sprinkle with half of the 2 teaspoons Italian seasoning<\/span>. Drizzle another \u2153 of the 3 cups Alfredo sauce<\/span> over the chicken.<\/span><\/p>\n<\/li>\n\n Layer the remaining half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce. <\/span><\/p>\n<\/li>\n\nTop with the remaining half of the 3 cups cooked chicken<\/span>. Sprinkle the remaining half of the 2 teaspoons Italian seasoning<\/span> over the chicken. Top with the remaining \u2153 of the 3 cups Alfredo sauce<\/span>. <\/span><\/p>\n<\/li>\n\nCover the top with 2 cups mozzarella cheese<\/span> and 1 cup Parmesan cheese<\/span>. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nRefrigerator:<\/strong> Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.<\/li>\nMake Ahead:<\/strong> Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 350 degrees Fahrenheit. Spread \u2153 of the 3 cups Alfredo sauce<\/span> on the bottom of a 9 x 13-inch baking dish.<\/span><\/p>\n<\/li>\n\nLayer half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce.<\/span><\/p>\n<\/li>\n\nAdd half of the 3 cups cooked chicken<\/span>. Sprinkle with half of the 2 teaspoons Italian seasoning<\/span>. Drizzle another \u2153 of the 3 cups Alfredo sauce<\/span> over the chicken.<\/span><\/p>\n<\/li>\n\n Layer the remaining half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce. <\/span><\/p>\n<\/li>\n\nTop with the remaining half of the 3 cups cooked chicken<\/span>. Sprinkle the remaining half of the 2 teaspoons Italian seasoning<\/span> over the chicken. Top with the remaining \u2153 of the 3 cups Alfredo sauce<\/span>. <\/span><\/p>\n<\/li>\n\nCover the top with 2 cups mozzarella cheese<\/span> and 1 cup Parmesan cheese<\/span>. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nRefrigerator:<\/strong> Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.<\/li>\nMake Ahead:<\/strong> Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Layer half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce.<\/span><\/p>\n<\/li>\n\nAdd half of the 3 cups cooked chicken<\/span>. Sprinkle with half of the 2 teaspoons Italian seasoning<\/span>. Drizzle another \u2153 of the 3 cups Alfredo sauce<\/span> over the chicken.<\/span><\/p>\n<\/li>\n\n Layer the remaining half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce. <\/span><\/p>\n<\/li>\n\nTop with the remaining half of the 3 cups cooked chicken<\/span>. Sprinkle the remaining half of the 2 teaspoons Italian seasoning<\/span> over the chicken. Top with the remaining \u2153 of the 3 cups Alfredo sauce<\/span>. <\/span><\/p>\n<\/li>\n\nCover the top with 2 cups mozzarella cheese<\/span> and 1 cup Parmesan cheese<\/span>. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nRefrigerator:<\/strong> Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.<\/li>\nMake Ahead:<\/strong> Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add half of the 3 cups cooked chicken<\/span>. Sprinkle with half of the 2 teaspoons Italian seasoning<\/span>. Drizzle another \u2153 of the 3 cups Alfredo sauce<\/span> over the chicken.<\/span><\/p>\n<\/li>\n\n Layer the remaining half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce. <\/span><\/p>\n<\/li>\n\nTop with the remaining half of the 3 cups cooked chicken<\/span>. Sprinkle the remaining half of the 2 teaspoons Italian seasoning<\/span> over the chicken. Top with the remaining \u2153 of the 3 cups Alfredo sauce<\/span>. <\/span><\/p>\n<\/li>\n\nCover the top with 2 cups mozzarella cheese<\/span> and 1 cup Parmesan cheese<\/span>. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nRefrigerator:<\/strong> Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.<\/li>\nMake Ahead:<\/strong> Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Layer the remaining half of the 1 (24-ounce) bag frozen ravioli<\/span> over the sauce. <\/span><\/p>\n<\/li>\n\nTop with the remaining half of the 3 cups cooked chicken<\/span>. Sprinkle the remaining half of the 2 teaspoons Italian seasoning<\/span> over the chicken. Top with the remaining \u2153 of the 3 cups Alfredo sauce<\/span>. <\/span><\/p>\n<\/li>\n\nCover the top with 2 cups mozzarella cheese<\/span> and 1 cup Parmesan cheese<\/span>. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nRefrigerator:<\/strong> Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.<\/li>\nMake Ahead:<\/strong> Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Top with the remaining half of the 3 cups cooked chicken<\/span>. Sprinkle the remaining half of the 2 teaspoons Italian seasoning<\/span> over the chicken. Top with the remaining \u2153 of the 3 cups Alfredo sauce<\/span>. <\/span><\/p>\n<\/li>\n\nCover the top with 2 cups mozzarella cheese<\/span> and 1 cup Parmesan cheese<\/span>. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nRefrigerator:<\/strong> Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.<\/li>\nMake Ahead:<\/strong> Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cover the top with 2 cups mozzarella cheese<\/span> and 1 cup Parmesan cheese<\/span>. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nRefrigerator:<\/strong> Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.<\/li>\nMake Ahead:<\/strong> Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>520<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>6<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>38<\/span>g<\/span><\/span>Saturated Fat: <\/span>19<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Cholesterol: <\/span>175<\/span>mg<\/span><\/span>Sodium: <\/span>1388<\/span>mg<\/span><\/span>Potassium: <\/span>212<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>423<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.01<\/span>mg<\/span><\/span>Calcium: <\/span>405<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Casseroles<\/h2>\nI am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
I am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!<\/p>\n<\/div>\n<\/header>\n<\/section>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/beef-lo-mein-3.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/beef-lo-mein-3.jpg\")
<\/div>\n![\"Top](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/alfredo-casserole--1200x1799.jpg\" "\\"By")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/IngredientsWithLabelsAlfredoRavioliCasserole-1200x800.png\"\/ "\\"By")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/IngredientsWithLabelsAlfredoRavioliCasserole-1200x800.png\" "\\"By")
<\/figure>\n![\"Alfredo](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/AlfredoRaviolCasserole-1-1200x800.jpg\"\/ "\\"By")
![\"Alfredo](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/AlfredoRaviolCasserole-1-1200x800.jpg\" "\\"By")
<\/figure>\n![\"Frozen](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/AlfredoRaviolCasserole-2-1200x800.jpg\"\/)
![\"Frozen](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/AlfredoRaviolCasserole-2-1200x800.jpg\")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/AlfredoRaviolCasserole-4-1200x800.jpg\"\/ "\\"By")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/AlfredoRaviolCasserole-4-1200x800.jpg\" "\\"By")
<\/figure>\n![\"Cheese](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/AlfredoRaviolCasserole-8-1200x800.jpg\"\/ "\\"By")
![\"Cheese](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/AlfredoRaviolCasserole-8-1200x800.jpg\" "\\"By")
<\/figure>\n<\/figure>\n