# Components:
→ Poultry & Pasta
01 - 2 cups cooked chicken breast, shredded or diced
02 - 20 ounces refrigerated cheese ravioli
→ Vegetables
03 - 1 cup frozen peas and carrots mix
04 - 1/2 cup frozen corn
05 - 1/2 cup diced onion
06 - 1/2 cup diced celery
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon garlic powder
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt
→ Topping
15 - 1 cup shredded mozzarella cheese
16 - 1/2 cup grated Parmesan cheese
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook ravioli according to package directions until just al dente. Drain and set aside.
03 - In a large skillet, melt butter over medium heat. Add onion and celery and sauté until softened, about 4 minutes.
04 - Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly until thickened, about 3 to 4 minutes.
05 - Add garlic powder, dried thyme, salt, and black pepper. Stir in chicken, peas and carrots, and corn. Simmer for 2 minutes.
06 - Add cooked ravioli to the skillet and gently fold to combine.
07 - Transfer mixture to the prepared baking dish. Evenly top with shredded mozzarella and grated Parmesan cheese.
08 - Bake for 20 to 25 minutes, until cheese is golden and bubbly.
09 - Allow to rest for 5 minutes before serving.
