Chicken Alfredo Cheating “Lasanga”

Season chicken breasts with salt, pepper and garlic powder. Drizzle with olive oil and bake at 375 F until no longer pink. Set aside to cool.

Finely dice the onion and cook in a large skillet over medium heat with a little olive oil. Season with salt and pepper. Slice the mushrooms and add them to the skillet when the onions are slightly softened but not yet translucent.

While the mushrooms are cooking, thinly slice the chicken. When the mushrooms are tender, turn the heat to low and toss the sliced chicken in with the mushrooms and onions.

Cook the ravioli according to package directions, but be sure to undercook them just a little so they don’t get too mushy. Drain well.

In a deep casserole dish, spread a thin layer of Alfredo sauce, then place half of the ravioli. Next spread about a quarter of the shredded mozzarella on, top that with half of the chicken mixture, then more sauce and repeat the layers, ending with a good amount of shredded mozzarella. Sprinkle the top with Italian seasoning.

Bake at 375 F until hot and bubbly.