Alfredo Chicken Supper

• 16 frozen cheese ravioli (can use more or less if you like saucy, the original recipe called for 12)
• 2 boneless chicken breast halves (I cut into 4 small breasts)
• 1 tablespoon olive oil (can use more)
• 1 12 cups alfredo sauce
• 12 cup sliced fresh mushrooms
• 1 (10 ounce) canrotel tomatoes and green chilies, drained (if you do not like spicy sauce just use regular tomatoes)
• 2 slices mozzarella cheese, I put 2 small breasts together and put one slice of cheese over them (or any white cheese)
• 14 cup seasoned bread crumbs

1. Preheat oven to 425 degrees.
2. Cook ravioli as directed.
3. Drain and set aside.
4. In a skillet, heat oil and add chicken breasts and saute until lightly browned on both sides.
5. When chicken is browned push to one side of skillet and add mushrooms and cook about 2 minutes, just enough to slightly flavor and softened.
6. Remove pan from heat.
7. In a bowl combine, sauce, mushrooms and tomatoes.
8. Add ravioli (the more you add the less saucy).
9. Toss to coat.
10. Transfer to a greased shallow 5 cup baking dish (I used my 11 x 7 pan).
11. Place chicken breasts on top of ravioli.
12. Place a slice of cheese on each chicken breast.
13. Sprinkle with bread crumbs.
14. Bake, uncovered at 425 degrees for 15 to 20 minutes or until cheese is melted and golden on top.

frozen cheese, chicken breast halves, olive oil, alfredo sauce, mushrooms, tomatoes, mozzarella cheese, bread crumbs

Taken from www.food.com/recipe/alfredo-chicken-supper-319005 (may not work)