Alfredo Ravioli Bake

2 tablespoons Butter
1 1/4 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16-ounce) jar Alfredo sauce
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 cup) red bell pepper, chopped
8 ounces (2 cups) Mozzarella Cheese, shredded
1/4 cup freshly grated Parmesan cheese

1. Heat oven to 350°F. Melt butter in 12-inch skillet until
sizzling; add chicken pieces. Cook over medium-high heat until chicken
is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking
until chicken is no longer pink and mushrooms are tender (4 to 6
minutes). Do not drain.
2. Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange
single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce
evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom
mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat
with remaining ingredients, except remaining 1 cup mozzarella cheese
and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45
minutes.
3. Remove foil; sprinkle with remaining mozzarella and Parmesan
cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are
melted. Let stand 15 minutes before serving.

Makes 8 servings.

Tip: To make ahead, prepare as directed above except do not bake.
Cover; refrigerate up to 24 hours. When ready to bake, continue as
directed above. Increase first baking time to 1 hour.

Nutrition Facts (1 serving): Calories: 550, Fat: 33g, Cholesterol:
125mg, Sodium: 1010mg, Carbohydrates: 30g, Dietary Fiber: 2g, Protein:
35g