Easy Italian Chicken and Veggie Ravioli Bake

By á-6416

Ingredients

• 12 oz bag of mini cheese ravioli
• 1 jar marinara sauce
• 1 bag Birds Eye Recipe Ready Grilling Blend with Zucchini, Yellow Squash, Red Onion & Red Peppers
• 1 lb. fresh chicken tenders
• 8 oz. shredded mozzarella (or Italian blend) cheese
• non stick cooking spray

Preparation

Step 1

Preheat oven to 425 degrees.
Microwave the ravioli for 3-4 minutes until fully thawed (or thaw earlier).
Pour about 1 cup (around ¼ to ⅓ of the jar) on bottom of casserole (approx 8x 11) coated with non-stick cooking spray, and spread out.
Distribute the ravioli over the surface, then top with the frozen bag of Birds Eye Recipe Ready vegetables.
Lay out the tenders over the vegetables, and evenly pour the remaining sauce over it. Sprinkle the cheese on top.
Bake for 30-35 minutes