This Keto Chicken Bacon Ranch Casserole is a delicious low carb chicken casserole made with spaghetti squash and a creamy chicken mixture with cheeses. A perfect healthy family meal.
Cut the spaghetti squash in half lengthwise. Be careful as it is tough to cut through. Place the squash on towels if necessary to keep it in place.
Remove the seeds by scraping the inside of each half with a spoon.
Drizzle the inside of each half with the oil and sprinkle with salt and pepper.
Place the squash cut side down on a baking sheet. Roast in the oven until tender when pierced with a knife, approximately 30 minutes. Remove from oven and let cool slightly to handle.
Casserole Preparation
While the squash is cooking, prepare the rest of the casserole.
Cook the bacon in a skillet over medium heat to your desired level of crispyness. Chop the bacon. Set aside.
In a large mixing bowl, combine the cream cheese and sour cream. (If the sour cream is not softened, microwave in the bowl in 30 second increments until it is mainly mixable).
Add the ranch seasoning, garlic powder, and salt into the cheese mixture. Mix. Season to taste as desired.
Cut the chicken into 1 to 1.5 inch pieces and add to the cream cheese bowl.
Cut the broccoli into bite sized pieces and add to the bowl with the chicken. Add approximately half of the chopped bacon.
Mix all of the ingredients in the chicken bowl together.
Assembly
Preheat oven to 350F.
Use a fork to fluff, scrape, and scoop out the squash from the squash shell. Spread the spaghetti squash along the bottom of a 9x13 casserole dish.
Sprinkle approximately half of the shredded cheddar cheese and shredded mozzarella across the squash.
Pour the chicken mixture into the dish and level out.
Top with the remaining shredded cheeses and chopped bacon.
Bake until the chicken is cooked through, approximately 25 minutes.