Paleo Whole30 Chicken Bacon Ranch Casserole (Edit recipe)

This Paleo Whole30 Chicken Bacon Ranch Casserole is hearty, delicious and makes a great dinner. It’s gluten free, dairy free and will become a family favorite.

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	660
Fat:	53 g
Carbohydrates:	6 g
Protein:	31 g
Cholesterol:	117 g
Sodium:	1042 mg
Fiber:	1 g
Sugars:	2 g
Calculated for total recipe.

by Real Food with Jessica

View original recipe

Serves: 4-6

Ingredients

1 Spaghetti Squash, large (cooked and shredded)
1-1.25 lb Chicken Breast, (cut into bite size pieces)
1 Tbsp Avocado Oil
.5 tsp Salt
1 cup Ranch Dressing, paleo
2 Eggs, large
4 pieces Bacon, sugar free (cooked and cut into small pieces)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350° and grease or line a 9×9 pan with parchement paper.
Add the spaghetti squash to a large bowl.
Add the chicken to a medium skillet with the avocado oil. Sprinkle on the salt and cook over medium heat for 5 minutes. Chicken won't be fully cooked at this point, but that's okay. Add the chicken to the spaghetti squash. Pour the ranch dressing into the bowl and add in the eggs and stir well. Stir in the bacon.
Pour mixture into the prepared pan and bake for 40 minutes, until edges are lightly browned. Serve warm. Top with more bacon if desired.
Store leftovers covered in the fridge up to a week.