2 T. Butter

1 1/4 lb. boneless skinless chicken breast halves, cut into 1-inch pieces

1 (8-ounce) package sliced fresh mushrooms

1 (16-ounce) jar Alfredo sauce

1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli

1 large (1 C.) red bell pepper, chopped

8 oz. (2 C. s} Mozzarella Cheese, shredded

1/4 C. freshly grated Parmesan cheese

 

Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces.  Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain. Spread 1/2 C. sauce into greased 13×9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 C. sauce evenly over ravioli. Spread with 1 1/2 C. chicken and mushroom mixture, 1/2 C. red bell pepper and 1 C. mozzarella cheese. Repeat with remaining ingredients, except remaining 1 C. mozzarella cheese and Parmesan cheese.  Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.