Reviewed: Apr. 20, 2012

We really liked this. I addd some chopped up broccoli and a small onion. I think next time I will add some mushrooms.

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Reviewed: Mar. 29, 2012

Great Recipe! I marinated my chicken in Italian dressing and sprinkled with Italian seasoning. The Italian dressing gave it a beautiful flavor.

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DiannaB

Reviewed: Mar. 17, 2012

Sooooo, good. The only thing I changed was to add some garlic powder while stir frying the chicken and some portebello mushrooms. Baked untill brown and bubbly, yummm.Creamy good and delicious.

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WeezyS

Cooking Level: Professional

Living In: Auburn, Pennsylvania, USA

Reviewed: Mar. 6, 2012

Loved your casserole and have wonderful leftovers to enjoy. I used 4 small chx breasts, totalling 1 lb. After sauteeing, I used the same pan to sautee 4 minced garlic cloves, 1/4 chopped onion and a 6 oz bag of baby spinach. Mixed all with the cooked cubed chx and proceeded to build the casserole. I opted to use tortallini as we had recently had ravioli for dinner. I used Classico Lite Asiago Romano Alfredo Sauce - very yummy. Topped with pecorino romano. Definitely will be making this dish again! Thanks K-Dub for a winning recipe!

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Cathy Myers

Cooking Level: Intermediate

Home Town: Newport Beach, California, USA

Living In: Crestline, California, USA

Reviewed: Feb. 25, 2012

My family LOVES this recipe. Its easy & with 5 kids this is one recipe it makes dinner a cinch. Even my picky eaters adore it!!!

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jkmen5

Reviewed: Feb. 13, 2012

I made this recipe pretty much as it, the only thing I added was some garlic powder cause I think jar alfredo sauce is kinda bland. It was sooooo good! I think next time I'll add sweet italian sausage. This is def. going in my recipe book.

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LIZARD7927

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Reviewed: Feb. 4, 2012

This recipe received high marks from my family. I made this ahead for a ski trip, and stuck it in the oven as we arrived. It was easy to assemble and easy to customize. I put chicken on half the casserole, and left the other half vegetarian. I would love to find some easily available lite alfredo sauce to make it a little more healthy, but will make it again either way.

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CHEFJULIE1

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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Jan. 31, 2012

Followed recipe, with one exception I added spinach. Recipe was a little bland and a lot of sauce. So I roasted cherry tomatoes and threw those in for flavor and color. After the tomato addition, this casserole was delicious.

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meighan_d

Cooking Level: Intermediate

Reviewed: Jan. 25, 2012

A few changes! first, I used the ravioli that I had on hand- spinach and walnut. Second, I replaced the butter with olive oil and made my own, lo-fat alfredo sauce. Added broccoli and it was delish! A nice way to make a one-dish meal with things you may have on hand!

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Jenadee

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Jan. 17, 2012

Very good, very simple to make, and very rich! I definitely wouldn't make this on a regular basis. Minor changes I would make are to reduce the amount of italian seasoning a bit. I would also salt/pepper the chicken instead of the entire dish. And last but not least I would change the type of ravioli. I like cheese raviolis but don't love them, but this recipe is versatile so you could use just about any type.

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