# What You Need:
→ Poultry & Pasta
01 - 2 cups cooked chicken breast, shredded or diced
02 - 20 oz 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
# How-To:
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 - Melt butter in a large skillet over medium heat. Add onion and celery; sauté until softened, about 4 minutes.
04 - Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk. Simmer while stirring until thickened, about 3 to 4 minutes.
05 - Add garlic powder, thyme, salt, and pepper. Stir in cooked chicken, peas and carrots, and corn. Simmer for 2 minutes.
06 - Gently fold cooked ravioli into the skillet mixture until combined.
07 - Transfer mixture to prepared baking dish. Evenly top with shredded mozzarella and grated Parmesan.
08 - Bake 20 to 25 minutes, until cheese is golden and bubbly.
09 - Let rest for 5 minutes before serving.
