- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 cup milk
- 1 (24 ounce) package frozen square-shaped cheese ravioli
- 3 cups coarsely chopped fresh broccoli florets
- 3 cups shredded cooked chicken
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- Heat the oven to 350 degrees F. Stir the soup and milk in a small bowl.
- Spread about 1/4 cup soup mixture in the bottom of an 8x8x2-inch baking dish. Layer 16 ravioli, 1 1/2 cups broccoli, 1 1/2 cups chicken, 1/2 cup mozzarella cheese and 3/4 cup soup mixture in the baking dish. Repeat the layers. Top with the remaining ravioli. Spoon the remaining soup mixture over the ravioli. Cover the baking dish.
- Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese.
- Bake, uncovered, for 15 minutes or until the cheese is lightly browned. Let stand for 15 minutes before serving.