submitted by Nicolle Bowers
2 lb. of cheese-filled frozen ravioli
1 lb. of cooked chicken breasts in ½ inch slices
2/3 cup of chicken broth
½ cup store-bought basil pesto sauce
½ teaspoon of kosher salt
½ teaspoon black pepper
1 cup of Parmesan cheese
2 cups zucchini, cut into ½-inch rounds (optional)
½ cup red bell pepper, chopped into ½-inch pieces (optional)
Place all ingredients into a large bowl and combine. Transfer to a freezer bag.
Thaw. Preheat oven to 350F. Place contains of bag into baking dish (a 9×13 dish sprayed with cooking spray). Cover the dish with aluminum foil and bake for 1 hour or until bubbly.
