So, I think at this point if you follow this website you should know that I like to jazz up my recipes. I like to add some veggies which is no surprise. I usually only add a little bit of green peppers and that’s it. I want to mention that the whole wheat pasta does taste a little different, but you get used to it and it still tastes good. If you are not worrying about carbs then I would switch over to regular pasta if you would like. Either this casserole is still on the healthier side when it comes to casseroles or at least from the ones that I make!
Check out what our friends from Drizzle Me Skinny have to say about this:
“A simple pasta bake the whole family can enjoy, with just a few ingredients”
Your whole family will love this casserole and it’s easy to make!
Ingredients
- 2 cups Miller’s whole wheat high fiber pasta, I measure uncooked. (I use a Canadian product called PC blue menu penne, 2 cups uncooked pasta is 15pp based on my labels)
- 10 oz (about 2 cups) cooked shredded chicken
- 6 oz softened Philidelphia light cream cheese
- ¼ cup Kraft light ranch dressing
- ½ cup franks hot sauce
- ⅔ cup Kraft light grated cheese (I use weight watchers Mexican blend)
Instructions
- Boil your pasta according to package, drain. Preheat oven to 350F and spray a 9×13 casserole dish.
- In a large bowl add your pasta and chicken. In a small bowl cream together your cream cheese, dressing and hot sauce.
- Add mixture to your chicken and pasta and add ⅓ cup shredded cheese, leaving the other ⅓ cup aside.
- Mix well and pour into your casserole dish, pat down. Bake in oven for 20 minutes. Add remaining cheese and bake another 5 minutes.
- Cut into 6 servings, 7pp or 8sp per serving.
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Quick Tip: Serve with buttermilk biscuits.
Thanks again to Drizzle Me Skinny for this amazing recipe.
