Creamy Bacon Ranch Chicken Casserole
Ingredients
Ranch Dressing
-
1
tbsp
dried parsley
-
1
tbsp
dried chives
-
1½
tsp
dill weed
-
1½
tsp
garlic powder
-
1½
tsp
onion powder
-
1½
tsp
onion flakes
-
½
tsp
pepper
-
½
cup
mayo
-
¼
cup
water
Casserole
-
1
medium
spaghetti squash
-
8
pieces
bacon, diced
-
1
lb
ground chicken
-
1
tsp
garlic powder
-
1
tsp
chili powder
-
1
medium
onion, diced
-
4
cups
broccoli florets
-
½
tsp
sea salt
-
½
tsp
ground pepper
-
1
tbsp
grass-fed butter or ghee
Instructions
- Preheat the oven to 425°F.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds, then place it face-down on a baking sheet and bake for 30 minutes.
- While the squash is baking, prepare the ranch dressing by combining all dressing ingredients in a bowl and whisking until smooth. Refrigerate while prepping other ingredients.
- Cook the diced bacon in a skillet over medium heat until crispy, about 7-8 minutes. Remove and place on a paper towel.
- In the same skillet, add ground chicken and diced onion, cooking until the chicken is done, about 7-8 minutes. Add garlic powder, chili powder, salt, and pepper before removing from heat.
- Once the squash has cooled, scrape out the strands into a greased 9x13 casserole dish.
- Mix in the cooked chicken, bacon, broccoli, and ranch dressing until well combined.
- Bake the casserole in the oven for an additional 15 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
353
Total fat
27g
Total carbohydrates
14g
Total protein
15g
Sodium
20mg
Cholesterol
20mg
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