2 lbs chicken, diced, and then sauteed in olive oil with garlic and onion and oregano
1 bag fresh spinach, rinsed and dried (you can also use frozen spinach, just thaw first)
2 cups shredded mozzarella cheese
1 bag frozen cheese ravioli
1 jar of your favorite alfredo sauce (you can also use marinara if you desire)
Place 1/4 cup sauce in the bottom of the dish and spread around so it covers the pan.
Layer 1/2 ravioli, 1/2 chicken, 1/2 spinach, and 1/2 cheese.
Cover with sauce.
Layer the rest of the ravioli, chicken, and spinach.
Use the rest of the sauce
Sprinkle the remaining cheese on top.
Cover with plastic wrap, then aluminum foil.
Thaw in fridge for 24 hours, then bake at 350 F for 25-30 minutes or until done.