Sunday, October 17, 2010
Mexican Chicken Ravioli Casserole
School is keeping me very busy, so I haven't had time to try many new recipes. Here's one that we really liked. It's a similar concept to this Mexican Ravioli Bake that I've made before.
MEXICAN CHICKEN RAVIOLI CASSEROLE
1 can condensed cream of chicken soup
1 cup green salsa
1/2 teaspoon ground cumin
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (15 ounce) can petite diced tomatoes, drained
2/3 cup chopped cilantro
2 (9 ounce) packages refrigerated chicken ravioli
1 1/2 cups shredded cheese (Mexican blend or other)
In one bowl, mix soup, salsa and cumin.
In another bowl, mix beans, tomatoes and cilantro.
Layer 1/3 cup of soup mixture in bottom of a lightly greased 9 inch baking dish. Arrange one third of ravioli over soup mixture. Top with one-third of bean mixture, one third of remaining soup mixture and 1/2 cup cheese. Repeat layers of ravioli, bean mixture, soup mixture and cheese twice. (That's the directions from the original recipe. Mine did not come out firm enough to cut in squares and see the layers, so next time, I'll just mix it all in a big bowl first.)
Bake covered with foil at 400 degrees for 30 minutes. Uncover and bake 15 minutes or until bubbly at edges. Let stand 10 minutes before serving.
Recipe from Campbell's.