Preheat the oven to 350F.

In a large, ovenproof skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.

While whisking or stirring, slowly pour in the milk and the cream, bring to a simmer and cook until the milk has thickened slightly.

Reduce the heat to medium low and stir in the cheese, one handful at a time, waiting until the handful has fully melted before adding the next batch.

Add in the spinach, peas and chicken breast, cooking until the spinach has wilted. Stir in the garlic salt.

Toss in the ravioli and tomato, then sprinkle the cheese over the top (conversely, you can use 1/3 additional cup of italian blend cheese).

Bake in the preheated oven for 25 minutes, or until the top has begun to brown. Let sit for 5-10 minutes, then serve.