Bacon Chicken Ranch Casserole
This AIP Bacon Chicken Ranch Spaghetti Squash Casserole is my favorite make ahead meal. It has a creamy texture and flavor, while still being dairy free, gluten free, Paleo, AIP, and Whole 30 friendly.
- 1 whole 1 whole 1 whole Baked Spaghetti Squash (click for recipe), large, about 3 lbs
- 1 lb 1 lb 1 lb Bacon
- 1.5 lb 1.5 lb 1.5 lb Chicken Breasts, boneless skinless
- .5 bunch .5 bunch .5 bunch Green Onion, chopped
- 1.5 tsp 1.5 tsp 1.5 tsp Primal Palate Garlic & Herb Seasoning
- 12 whole 12 whole 12 whole Sage, whole leaves, optional
- 2 Tbsp 2 Tbsp 2 Tbsp Bacon Grease, optional
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
- Cook your spaghetti squash, chicken, and bacon using your desired method. When the squash is cooked through, cut across the shorter width and use a fork to remove the squash strands into a bowl. Shred chicken (see note below), chop bacon, and add to squash.
- Preheat your oven to 400 degrees.
- Add green onions, spice blend, and AIP Ranch Dressing to the bowl squash and protein, and combine well with a spatula. Spread into a ceramic baking dish, and place on a center rack in your preheated oven. Cook for 40-45 minutes.
- Garnish with fried sage (optional). To do this, I like to heat a few tablespoons of bacon grease in a cast iron skillet, add the sage leaves, and sprinkle with sea salt. Remove when the sage leaves are crispy, but before they turn brown, and let cool on a paper towel to absorb extra oil.
Shredding chicken is a pain, but the end result is so much better in texture than when the chicken is chopped. I shred my chicken by placing cooked breasts in my Kitchen Aid mixer and running with the paddle attachment on low for about a minute.
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This took me all afternoon to prepare but it was worth it! This is going to be a Comfort Food recipe well used at my house! It reminds me of Thanksgiving Dinner!