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Broiled Chicken & Butternut Squash Ravioli Casserole

Broiled Chicken & Butternut Squash Ravioli Casserole
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Broiled Chicken & Butternut Squash Ravioli Casserole

Prep: 30 minutes
Broil: 3 minutes • Serves: 6

3/4 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley plus additional for garnish (optional)
2 tablespoons olive oil
2 packages (8 ounces each) butternut squash ravioli
1 package (8 ounces) cream cheese, cut into 8 pieces
3/4 cup whole milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded Batch Slow Cooker Chicken

1. Place oven rack 4 to 5 inches from broiler; preheat broiler to high. In small bowl, stir 1/4 cup mozzarella cheese, breadcrumbs, 2 tablespoons Parmesan cheese, parsley and oil. Makes about 1 cup.

2. Prepare ravioli as label directs; drain.

3. In medium saucepot, heat cream cheese, milk, garlic powder, salt and pepper over medium heat 4 minutes or until cream cheese melts, whisking frequently. Whisk in remaining 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese; cook 1 minute or until cheeses melt, whisking frequently. Makes about 1-3/4 cups.

4. In 8-1/2 x 11-inch baking dish, spread half the ravioli; top with 1 cup chicken and 3/4 cup cream cheese mixture. Repeat layers with remaining ravioli, 1 cup chicken and 1 cup cream cheese mixture; sprinkle with breadcrumb mixture. Broil casserole 3 minutes or until top is golden brown and bubbly; serve garnished with parsley, if desired. Makes about 6 cups.

Approximate nutritional values per serving (1 cup):
521 Calories, 28g Fat (14g Saturated), 131mg Cholesterol, 794mg Sodium,
40g Carbohydrates, 4g Fiber, 9g Sugars, 0g Added Sugars, 27g Protein

Dietitian’s Dish Tip(s):
> Consuming different squash varieties can provide essential nutrients, which may boost your immune system and support overall well-being. Enjoy more squash varieties this season like roasted spaghetti squash with sautéed vegetables or stuffed delicata squash.

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