Ingredients:
2 pounds cheese filled ravioli (fresh or frozen)
1 pound cooked chicken breast (1/2 inch slices)
2/3 c. chicken broth
2 c. zucchini cut in 1/2 inch rounds
1/2 c. red bell pepper (chopped in 1/2 in pieces)
1/2 c. basil pesto sauce
1/2 tsp. salt
2/3 c. grated parmesan cheese
Directions:
Preheat oven to 350. Spray on 9x13 in. baking dish with cooking spray.Mix all ingredients in a large bowl. Pour into baking dish. Cover dishwith foil and bake for 1 hour (or until bubbly). If freezing, doublefoil and freeze for up to 3 months. Serves 6.
(Submitted by Heidi Rose)
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