What's For Dinner: Shortcut Alfredo Lasagna

In the mood for lasagna? Try this creative skillet version featuring cooked chicken, frozen cheese ravioli, fresh broccoli, cream of mushroom soup, mozzarella and Parmesan cheese. It’s an easy and delicious way to enjoy all the wonderful flavors of lasagna without all of the work.

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup 
1 cup milk 
1 package (about 24 ounces) square-shaped frozen cheese ravioli (about 48 pieces) 
3 cups coarsely chopped fresh broccoli florets 
3 cups shredded cooked chicken 
1 1/2 cups shredded mozzarella cheese (about 6 ounces) 
1/4 cup shredded Parmesan cheese 

How to Make It

• 1
  Heat the oven to 350°F.  Stir the soup and milk in a small bowl. 
• 2
  Spread about 1/4 cup soup mixture in the bottom of an 8x8x2-inch baking dish.  Layer 16 ravioli, 1 1/2 cups broccoli, 1 1/2 cups chicken, 1/2 cup mozzarella cheese and 3/4 cup soup mixture in the baking dish.  Repeat the layers.  Top with the remaining ravioli.  Spoon the remaining soup mixture over the ravioli.  Cover the baking dish.
• 3
  Bake for 30 minutes.  Uncover the baking dish.  Sprinkle with the remaining mozzarella cheese and Parmesan cheese.
• 4
  Bake, uncovered, for 15 minutes or until the cheese is lightly browned.  Let stand for 15 minutes before serving.

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