Chicken ranch spaghetti bake
Recipe type: Main meals
Prep time: 
Cook time: 
Total time: 
Serves: 6
6SP blue, 7SP green , 3SP purple/7PP per serving
  • 164g whole wheat spaghetti, measured dry
  • 2 cups (8oz) shredded cooked chicken
  • 1 cup milk (I used 1%)
  • 1- 28g package ranch dip powder mix (see picture below)
  • 2 oz light cream cheese
  • 5 oz light shredded mozzarella cheese (I used Trader Joe's brand, 5oz = 6SP)
  • ¼ cup fat free sour cream
  • 3 Tbsp real bacon bits crumble
  • Green onion (optional)
  1. Boil your pasta till it is cooked, drain and return to pot over low heat.
  2. Preheat oven to 350F, spray a 9x13 dish with some non stick spray
  3. Add your chicken, cream cheese, milk, sour cream, ranch mix and 2 oz of your mozzarella (leave the other 3 oz for topping) to your cooked pasta, stir well till everything is mixed together and cheese is melted.
  4. Add pasta mixture to your casserole dish.
  5. Top with remaining cheese, bacon bits and green onion.
  6. Cover with foil and bake in oven for 25 minutes.
  7. Cut into 6 equal servings , each serving is approx 7.5 oz.. Recipe is okay to freeze.
SP Freestyle- (blue) 6 using WW recipe builder
Smart points- (green) 7 using WW recipe builder
Smart Points- (purple) 3 using WW recipe builder
Points plus- 7 using PP calculator
Nutritional info per serving .. Calories 278... Fat 7.6g...Sat fat 2.9g.. Carbs 26.4g... Fiber 2.8g... Sugars 4.2g... Sodium 764.2mg...Protein 24.6g using My Fitness Pal
Recipe by Drizzle Me Skinny! at