Slow-Cooker Florentine Ravioli Lasagna

• 2 (15 ounce) jars alfredo sauce
• 25 ounces frozen cheese ravioli
• 10 ounces frozen spinach
• 8 ounces mushrooms, cleaned & sliced
• 1 1/2 lbs boneless skinless chicken breasts
• 2 cups shredded mozzarella cheese
• 1/2 cup white wine, divided
• 1/2 cup shredded parmesan cheese
• 1/2 tablespoon Italian herb seasoning (optional)
• 1/2 teaspoon garlic powder (optional)

1. Dice chicken into bite size pieces, sprinkle evenly with salt pepper, garlic powder & Italian herbs, to taste.
2. Grease a 5-6 quart oval slowcooker.
3. Spread 1/2 jar of Alfredo sauce in the bottom.
4. Layer in, 1/3 each of the ravioli, mushrooms, spinach, chicken, and mozzarella. Cover with 1/2 jar Alfredo sauce.
5. Repeat layers twice more.
6. Add 1/4 cup white wine (or water) to each jar, cap and shake well to get all the sauce loosened and then pour each over the top of the casserole.
7. Cook on low 3-5 hours. Topping with parmesan in the last 30-60 minutes.

alfredo sauce, frozen cheese, frozen spinach, mushrooms, chicken breasts, mozzarella cheese, white wine, parmesan cheese, italian herb seasoning, garlic

Taken from www.food.com/recipe/slow-cooker-florentine-ravioli-quot-lasagna-quot-524633 (may not work)