1 can of Fire Roasted Tomatoes with Garlic, drained
1 can of Villa Frizzoni Artichoke Hearts 10236, drained and roughly chopped
1½ cups Kemps Skim Milk 71392
3 Tbsp. Katy’s Kitchen All-purpose flour 27528
Dash of Culinary Secrets Nutmeg 24084
1 cup Villa Frizzoni Shredded Mozzarella Cheese 61677
Salt and Black Pepper to taste
2 Tbsp. Grated Villa Frizzoni Asiago or Parmesan Cheese 28103
In a bowl mix together the cooked chopped chicken, fire roasted tomatoes, artichoke hearts, and drained spinach. Season with salt and black pepper to taste, Set aside. Pre-Heat oven to 350°
Whisk the milk and flour in a non-stick sauce pan over medium heat until it reaches a boil. Reduce the heat and continue stirring until thickened. Season with salt, black pepper, and a dash of nutmeg. Set aside to cool a bit. (Stir every now and then so it does not become too thick.)
Using a 9X9 Baking Dish spread a thin layer of sauce over the bottom. Layer half of the cheese ravioli, half of the chicken mixture, half the sauce and half the mozzarella cheese. Repeat once.
Top everything with a 2 Tbsp. of grated asiago or parmesan cheese.
Bake at 350°f for 20-30 minutes until bubbly.
Remove from the oven allowing to cool slightly before serving with additional warmed sauce and grated cheese.