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Chicken, Bacon & Artichoke Casserole

A Whole30 creamy casserole filled with tender chicken, crispy bacon and flavorful artichokes
Course Main Course
Cuisine American
Keyword dairy free, gluten free, low carb, paleo, whole30
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 288kcal
Author Sara



  • 1 Spaghetti Squash small-medium
  • 1 Tbls Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Cream Sauce

  • 4 strips Bacon
  • 14.5 oz Can of Coconut Milk full fat
  • 3 cloves Garlic minced
  • 1 tsp Salt
  • 1/4 tsp Pepper Flakes
  • 1.5 cups Artichokes frozen, not marinated
  • 2 cup Spinach fresh
  • 2 cups Shredded Chicken cooked



  • Pre-heat oven to 425' and line a baking sheet
  • Cut the spaghetti squash legthwise and remove the seeds, rub with olive oil and season with salt and pepper. Place face down on the lined baking sheet and bake for 20-25 minutes. It will be slightly undercooked (that is what we want)
  • Use fork to scrape the inside of the squash to create 'spaghetti strands' and add to a large bowl with the shredded chicken

Cream Sauce

  • Heat a large skillet over medium heat and add olive oil, cut bacon into bite sized pieces and cook in the skillet until done. Reduce heat to medium/low and add in the minced garlic. Stir and let cook for 1 minute, be careful not to let it burn
  • Add in the frozen artichokes and let cook for 2 minutes. Then add in the coconut milk, salt and pepper flakes. Bring the sauce to a boil and then reduce to a simmer. Let simmer until sauce begins to thicken (about 5-7 minutes) then stir in the spinach and remove from heat
  • Stir the cream sauce into the squash and chicken in the bowl (add more salt and pepper if needed) and add to a casserole dish. Spread out evenly and bake at 425' for 15-20 minutes
  • Let cool for 10 minutes before slicing and serving (we topped ours with ranch and LOVED it)


Calories: 288kcal | Carbohydrates: 18g | Protein: 6g | Fat: 24g | Fiber: 4g | Sugar: 5g