4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can whole kernel corn, drained
1 cup chopped celery
1 cup chopped onion
1 cup radishes
1 cup spaghetti sauce
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
3 ounces fresh basil leaves
salt and pepper to taste
Place chicken in a 9x13 inch dish. In a small mixing bowl, mix chicken cream of chicken soup, corn, celery and onion.
Fill ravioli with chicken mixture. Cover ravioli, and refrigerate overnight.
Lie ravioli in a 3 inch square pan. In a large saucepan over medium heat, combine spaghetti sauce, chicken soup, milk, celery and onion. Bring to a boil, stirring frequently, stirring to prevent sticking. Reduce heat to low,