This Paleo and Whole30 Creamy Bacon Ranch Chicken Casserole is all you need to know this fall and winter. It's a healthier, creamy and dairy-free casserole!
Preheat oven to 425° Fahrenheit. Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and place in the oven to bake for 30 minutes.
While the squash is cooking, make the ranch dressing by combining all dressing ingredients in a small bowl or container and whisking well. Add more water if needed if the dressing is too thick. Place in refrigerator while you prep the other ingredients.
Dice bacon and heat a large skillet over medium heat. Once hot add in bacon to cook, stirring occasionally, until it is just getting crispy, about 7-8 minutes. Remove and place on a paper towel lined plate.
While bacon is cooking, chop onion and broccoli. When the bacon is finished, retain bacon fat in the pan and leave it on medium heat. Add in chicken and onion to cook.
Break the chicken meat into small bits and cook, stirring occasionally, until the chicken is cooked through, about 7-8 minutes. When the chicken is almost cooked through, add in garlic powder, chili powder, salt and pepper. Stir to mix and remove from heat once cooked.
Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425 degrees and grease a 9x13 casserole dish with butter or ghee.
Once the squash has cooled enough to handle, you are ready to put it all together. With a fork, scrape out the spaghetti squash "noodles" into the casserole dish. Add in the cooked chicken, bacon, broccoli, and ranch dressing. Mix everything together well.
Place the casserole in the oven to bake for 15 more minutes. Remove and serve.
If desired, you can sub 1 cup of Primal Kitchen Ranch Dressing for the homemade ranch dressing.