I am always searching for a good casserole recipe I can easily assemble and give to friends and family. I came across this recipe in a magazine and decided to give it a try. I changed up a few small items in the recipe to boost the flavor. Try this one and freeze it or make it that night. Either way it is fast, easy and delicious! Serves 6
1 -10 3/4 oz cream of chicken soup (low sodium)
1 cup green salsa
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 -15oz can Great Northern beans rinsed and drained
1-14.5oz Rotel tomatoes original
2/3 cup chopped fresh cilantro
2- 9oz packages refrigerated chicken ravioli
1 1/2 cups shredded Mexican blend cheese
Mix together soup, salsa, cumin and red pepper. Mix beans, Rotel and cilantro. Layer 1/3 cup soup mixture in the bottom of a lightly greased 9 inch square or 13×9 inch baking pan. Arrange 1/3 of ravioli over soup mixture seperating the raviolis so they are not touching. Top with 1/3 of bean mixture, 1/3 of remaining soup mixture and 1/2 cup cheese. Repeat layers of ravioli, bean mixture, soup mixture and cheese twice. Baked covered with foil at 400 degrees for 30 minutes. Uncover and bake for 15 minutes or until bubbly at edges. Let stand 10 minutes before serving.
