Ingredients:

  • 1 lb Rotisserie chicken, shredded or cubed
  • 1/2 lb Bacon, cooked until shattering and chopped
  • 8 oz Low-fat cream cheese, softened
  • 1/2 cup Plain Greek Yogurt
  • 1 packet Low-sodium ranch seasoning mix
  • 1/2 cup Skim milk
  • 8 oz Cooked Penne or Rotini
  • 2 cups Fresh baby spinach, chopped
  • 1.5 cups Sharp Cheddar cheese, shredded
  • 1/4 cup Fresh green onions, sliced thin

Instructions:

  1. Preheat your oven to 375°F (190°C). Spray a 9x13 inch baking dish with non stick cooking spray.
  2. In a large mixing bowl, combine the 8 oz softened low-fat cream cheese, 1/2 cup plain Greek yogurt, 1 packet low sodium ranch seasoning, and 1/2 cup skim milk.
  3. Whisk the sauce vigorously until completely smooth and creamy.
  4. Add the 1 lb shredded rotisserie chicken, half of the chopped bacon, 2 cups chopped baby spinach, and 8 oz cooked pasta to the bowl.
  5. Fold the ingredients gently with a spatula until the pasta is fully coated. Don't overwork it or the pasta might break.
  6. Transfer the mixture into the prepared 9x13 inch baking dish and spread it into an even layer.
  7. Top the casserole with 1.5 cups shredded sharp cheddar cheese and the remaining half of the crispy bacon.
  8. Bake for 20 minutes until the cheese is melted and bubbling.
  9. Check the edges until they are golden brown and crackling.
  10. Garnish with 1/4 cup sliced green onions and let it sit for 5 minutes before serving.