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Here it is, the easies and cheesiest of casseroles for dinner that you’ll ever make from scratch. This pasta dish starts out with veggies and a roux that quickly comes together as a cheese sauce that’s mixed up with chicken and pasta and baked to perfection.

I did the smart thing here and used up the odds and ends of leftover smaller pastas that I had on hand in my pantry. That included some wheat elbow noddles, regular mini shells, and also some veggie rotini. So if you’re looking for a way to use up the ends of boxes of pasta, this is for you!

This ended up giving me a very full 8x8” baking dish and a family large helping of each serving. You could get away with using regular diced tomatoes, but I wanted a little bit of spice in here so I went with diced tomatoes that had green chilies added in. If you aren’t a fan of mushrooms, you can add in whatever other veggie you might want here that cooks as quickly. Or even some more onion and pepper.

I love this super cheesy pasta dish. I used this ranch seasoning in mine, but you could use any that you like - even a homemade one!

Cheesy Ranch Chicken Bake

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Pasta mixed with cheese, chicken, and veggies to! All baked up together for an easy and cheesy dinner.

Ingredients

1 1/2 Tbsp. Butter
1 Small Onion, Diced
1 Green Bell Pepper, Diced
1/4 C. Diced Mushrooms
1/2 Tbsp. Minced Garlic
1 1/2 Tbsp. Flour
1 C. Chicken Broth
1/2 C. Plain Fat-Free Greek Yogurt
3/4 C. Shredded Reduced- Fat Cheddar
3/4 C. Shredded Reduced Fat Mozzarella
1 (14.5 Oz.) Can Diced Tomatoes with Green Chiles
2 C. Cooked & Shredded Chicken
8 Oz. Cooked Pasta
Salt-Free Ranch Seasoning
Salt & Pepper to Taste
Optional: Extra cheese on top!

Instructions

Preheat the oven to 350 degrees F. and lightly spray an 8x8" or 9x9" baking dish with non-stick spray; set aside.
Place the 1 1/2 Tbsp. Butter, 1/4 C. Diced Onion, 1/4 C. Diced Green Bell Pepper, and 1/4 C. Diced Mushrooms into a large skillet over medium-high heat to cook for a couple of minutes.
Stir in the 1/2 Tbsp. Minced Garlic and 1 1/2 Tbsp. Flour and cook for another couple of minutes.
Whisk in the 1 C. Chicken Broth and cook for another minute or two.
Add in the 1/2 C. Plain Fat-Free Greek Yogurt, 3/4 C. Shredded Reduced- Fat Cheddar, and 3/4 C. Shredded Reduced Fat Mozzarella. Stir until the cheese is melted.
Remove from the heat and add in the 2 C. Cooked & Shredded Chicken, 8 Oz. Cooked Pasta, Salt-Free Ranch Seasoning, and Salt & Pepper to Taste.
Transfer to the prepared baking dish, add optional additional cheese on top, and place in the oven to bake for 20-25 minutes or until the melted cheese is browning on top.
Once done, remove from the oven and serve right away to enjoy.

Notes

I used up some leftover odds and ends of pasta that I had in my pantry, but you can go with any shape you want here!

Recommended Products:

Ranch Seasoning Blend

Nutrition Facts

Calories

260.32

Fat (grams)

9.82 g

Sat. Fat (grams)

4.79 g

Carbs (grams)

18.63 g

Fiber (grams)

1.68 g

Net carbs

16.95 g

Sugar (grams)

3.32 g

Protein (grams)

23.71 g

Sodium (milligrams)

435.08 mg

Cholesterol (grams)

56.17 mg

Nutritional Claims: Sugar Conscious • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free