Cheesy Chicken Alfredo Ravioli Casserole

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoon garlic minced
• 2 tablespoons 
• 4 ounces cream cheese
• 2 cups 2% milk
• 1/2 cup shredded Parmesan cheese
• 1 24-ounce package frozen ravioli
• 2 cups fresh spinach rinsed and rough chopped
• 2 to 3 cups cooked chicken chopped or shredded
• 1 cup shredded mozzarella cheese
• 3 tablespoons fresh basil cut chiffonade-style

Instructions

• Preheat oven to 350 degrees F.
• In a medium skillet or saucepan, melt butter over medium heat. I am in love with my  because they heat evenly and are super durable.
• Add garlic and cook for 1 to 2 minutes stirring constantly to prevent burning. Add flour and stir to combine. Cook 1 minute. Add cream cheese and cook for 2 minutes.
• Add 1 cup milk and stir to combine. Once thickened and bubbling, add the remaining milk. Cook for 5 to 7 minutes, stirring often, until cream cheese has melted and sauce thickens.
• Add Parmesan cheese. Stir to combine. Remove from heat.
• Pour about 1/4 of the sauce into the bottom of a 9-inch x 13-inch baking dish. Spread the sauce over bottom of the dish.
• Add frozen ravioli to the baking dish and spread into an even layer. Top pasta with chopped spinach and chicken so the ravioli is covered.
• Pour the rest of the sauce over the chicken and spread evenly around the baking dish. Sprinkle all over the top the casserole with mozzarella cheese.
• Bake for 30 minutes, or until the sauce is bubbly and the ravioli is cooked. Turn your oven to broil on HIGH and cook for 2-3 minutes, or until the top of the casserole is golden.
• Carefully remove from the oven. Sprinkle basil over the casserole. Let sit 5 to 10 minutes. Serve warm with extra Parmesan if desired.