Chicken Ravioli Casserole

By ccavaletti

Ingredients

• 1 (10 3/4 ounce) can Cream of Chicken Soup
• 1 cup green salsa
• 1/2 tsp. cumin
• 1 (15 ounce) can Great Northern beans, rinsed and drained
• 1 (14.5 ounce) can petite diced tomatoes, drained
• 2 (9 ounce) packages refrigerated chicken ravioli
• 1 1/2 cups (6 ounces) shredded Mexican cheese
• fresh chopped cilantro

Details

Servings 6

Preparation

Step 1

Mix soup, salsa and cumin. Mix beans, tomatoes.

Layer 1/3 cup of soup mixture in bottom of a lightly greased 9 inch baking dish. Arrange one third of ravioli over soup mixture. Top with one-third of bean mixture, one third of remaining soup mixture and 1/2 cup cheese. Repeat layers of ravioli, bean mixture, soup mixture and cheese twice.

Bake covered with foil at 400F for 30 minutes. Uncover and bake 15 minutes or until bubbly at edges. Let stand 10 minutes and top with fresh, chopped cilantro.