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Hunk of Meat Monday: Chicken Ravioli


By Beyer Beware (Visit website)



Last fall, I got a whole cookbook worth of recipes from a friend of mine from college. Boy, have they become a regular part of my life. One recipe she sent was Chicken Tortellini. I have of course changed it up a little to our tastings and staples. I love it so much that I prepare one to eat right away and one to throw in the freezer for later. Or for when we have friends who have a need for a home cooked meal.


It is pretty simple. Start by cutting up chicken into bite size pieces and tossing with flour, salt and pepper.
 Toss the chicken into a hot skillet with butter and some chopped up garlic.



 While the chicken is browning, layer ravioli in two 8 x 8 pans. I use a 25 ounce bag of frozen most of the time. I have also used fresh ravioli. Use what you have access to.

On top of the ravioli, layer four slices of cheese. I use provolone, but Monterey Jack is what the original recipe called for.
Once the chicken is browned, layer it on top of the cheese.


Saute onions in drippings left from cooking the chicken. If you use fresh mushrooms instead of canned, saute them with onions once onions are almost cooked.
Add broth, bouillon, sugar and bring to boil for five minutes. Add shredded cheese. When cheese is melted add sour cream.
Pour over chicken.
If you are making this to eat right away, bake at 275 for 45 minutes. You may prepare up to 2 days in advance and store covered in the refrigerator. Freezer for up to three months. Put in refrigerator night before you want to bake to thaw. Bake cold at 300 for 45 minutes.
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