"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."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Heat the oven to 350 degrees F. Stir the soup and milk in a small bowl.
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.
Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese.
Bake, uncovered, for 15 minutes or until the cheese is lightly browned. Let stand for 15 minutes before serving.