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This Keto Chicken Cheese Bake is loaded with tender pieces of chicken, mushrooms, bacon and spinach in a decadent cream sauce.

Keto Chicken Cheese Bake

Whether you are eating low-carb or not, who wouldn’t be excited to see this hot and bubbly Keto Chicken Cheese Bake on the dinner table — just waiting to be served?

This Keto Chicken Cheese Bake has a generous amount of chicken in every bite, smothered in a decadent, creamy sauce with baby spinach, bacon, four (!) kinds of cheese, mushrooms and fresh garlic.

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Keto Chicken Cheese Bake

If you’ve tried some of my husband Jack’s earlier recipes, then you already know that this easy, low-carb casserole is seasoned to perfection. (He’s SO good at combining different flavors and seasonings!)

The sauce in this dish has been seasoned with Colman’s dry mustard (we love the kick), white pepper, onion powder, garlic powder, and paprika, plus a dash of hot sauce helps cut the richness and adds a subtle bright note.

Keto Chicken Cheese Bake

To make this Keto Chicken Cheese Bake even easier, we used a rotisserie chicken from our local market — but you can roast or poach a chicken at home, then shred or dice it for this recipe.

I will note that this Keto Chicken Cheese Bake is quite rich — but that is one of the hallmarks of a keto diet — and a little goes a long way in filling you up. We suggest serving our Keto Chicken Cheese Bake with a big bowl of salad greens or more fresh spinach on the side.

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Keto Chicken Cheese Bake

You may enjoy these other Low-Carb recipes:

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Keto Chicken Cheese Bake

  • Author: A Family Feast
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: entree
  • Method: baked
  • Cuisine: American

Ingredients

1 pound bacon

8 ounce package cream cheese

½ cup grated Parmesan cheese

1 ½ cups sharp cheddar cheese, shredded

1/3 cup avocado mayonnaise

1 cup heavy cream

½ teaspoon hot sauce, we used Cholula

1 teaspoon dry mustard

½ teaspoon white pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces

1 ½ cups red onion, diced

8 ounces baby bella mushrooms, sliced

1 tablespoon fresh garlic, minced

8 ounces baby spinach

2 cups mozzarella cheese, shredded


Instructions

Preheat oven to 375 degrees F.

In a large skillet, cook bacon to crisp, remove to paper towels and reserve three tablespoons of bacon fat.

While the bacon is cooking, in a medium sauce pan, place cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder and paprika.

Cook over medium heat and stir with a wooden spoon until creamy.

Crumble bacon and add to the cream mixture.

Clean skillet and add two tablespoons of the bacon fat and saute onions over medium high heat for three minutes.

Add the remaining tablespoon of bacon fat and add the mushrooms and saute for five minutes.

Add the garlic and spinach and toss to coat the spinach and cook until wilted, about two minutes.

Add the cream mixture and cooked chicken and heat then pour into an 8X12 inch casserole dish.

Sprinkle on the two cups of mozzarella cheese and bake for 20 minutes.

Place under the broiler and brown, 1-2 minutes.

Let sit ten minutes to set up and serve 10 portions.

There will be a little liquid on the bottom which will eventually absorb into the mixture. We spooned a little over each portion.

Keywords: Keto Chicken Cheese Bake

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Keto Chicken Cheese Bake

Keto Chicken Cheese Bake

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    Comments

  • Lisa Hill wrote:

    Martha, I made this dish tonight and it was excellent!!! My son and I loved it, thank you.

    • Martha wrote:

      You’re very welcome Lisa! Glad you enjoyed it!

  • Jan wrote:

    I made this for dinner last night and we loved this casserole. I will make this again and again !

    • Martha wrote:

      Glad you enjoyed the recipe Jan!

  • Danw wrote:

    This was delicious!

    • Martha wrote:

      Thanks Dawn!

  • LINDA B FARRELL wrote:

    I made this recipe tonight for dinner for my family the only changes I made were a cut back on the mozzarella only used in about 1 and 1/2 cups I also added a layer of cauliflower rice the bottom of the casserole I think it made a big difference in the casserole is very feeling it wasn’t greasy and it had a wonderful flavor to it I will be making this again thank you very much for this recipe

    • Martha wrote:

      You’re welcome Linda

  • Ellen wrote:

    We too rich for my taste and it was dripping in grease. Not a fan.

    • Martha wrote:

      Thanks for your feedback Ellen.

  • Hannah Franklin wrote:

    I’m not a great cook so my husband usually cooks. Today he asked if I could make him a keto meal and he did not want eggs and bacon.
    Found this easy recipe. He doesn’t like mushrooms or onions so I didn’t add them. When it was cooling it did not look right it looked like a dip. So I quickly apologized we chuckled about it. It looked like another failed attempt to cooking. I packed a scoop full for him to try while at work.
    He called from work saying it was surprisingly great!! I will make it again next time I will add cauliflower rice.
    Love it!

    • Martha wrote:

      Thanks Hannah – it is definitely a softer casserole….glad he enjoyed it!

  • Pat wrote:

    Looks great

    • Martha wrote:

      Hope you’ll give it a try Pat!

  • Kim wrote:

    I made this today and as my husband put it “this is cheesy and delicious”! I did substitute kale for the spinach, we have an abundance of kale growing right now (we live in southwest Florida). I also used fresh chicken breast, cut it in bite sized pieces and fried it in the bacon drippings. I served it with steamed Brussel sprouts. I’ll put it on my list of great entrees.

    • Martha wrote:

      Thanks Kim – glad you enjoyed the recipe!

  • Katherine Harmon wrote:

    Haven’t made this yet, but wanted to give it a go. 🙂 If I prep everything up to topping the cheese, can I prep this the night before, refrigerate it, and bake it the next day?
    Thanks! 🙂

    • Martha wrote:

      Yes – you can prep this ahead of time. I’d suggest bringing it back to room temperature before baking.

  • Carol Zimmerman wrote:

    This is just way to rich. I should have realized this considering the ingredients, all the cheese, heavy cream and then mayonaisse. The taste was okay but after three bites I couldn’t eat any more, nor could my husband. The rest went into the disposal.

    • Martha wrote:

      Sorry you were disappointed Carol.

  • Lisa Chaplinski wrote:

    Taste is good. Very greasy however.

    • Martha wrote:

      Thanks for your feedback Lisa.

  • Kris wrote:

    Made this tonight for me and the husband. We both loved it! I’m on Keto and hard to find good recipes that he will like as well. Will make again for sure! Thanks for the delicious recipe

    • Martha wrote:

      You’re welcome Kris – glad the recipe was a hit!

  • Jill wrote:

    This sounds delicious and I look forward to making it! Just one suggestion, which is putting the amount of chicken in the ingredient list. Rotisserie chickens are convenient, but many times I want to use chicken that is on hand and it would be helpful if it said “or 1.5 lbs boneless chicken or 3 cups chopped” or something like that. I looked through all the comments hoping someone had asked, and several did, so I found that info, but would be great to have it listed as options in the ingredients.

    • Martha wrote:

      Thanks for the suggestion Jill!

  • Melissa wrote:

    So good. Everyone LOVED it. Will definitely be making it again!

    • Martha wrote:

      Thanks Melissa!

  • Sandy wrote:

    Be prepared! This dish is extremely rich and would be better served as a warm Spinach Dip in a Hawaiian bread bowl or crackers while entertaining guests.

    • Martha wrote:

      Hi Sandy – This dish is meant for a keto diet. (Hawaiian bread or crackers would add far too many carbs to be keto.)

  • Amy wrote:

    Question: What can I substitute for using the bacon grease to cook the other ingredients? I pre-cooked the bacon tonight (to prep for making the entire dish tomorrow), but I cook bacon in such a way that there isn’t 3Tbsp of grease left over. Thank you! Can’t wait to put the whole bake together for the sub-freezing temps coming this weekend!

    • Martha wrote:

      Hi Amy – The rendered bacon fat adds flavor as well as fat to the recipe. You can add in some oil (olive, etc) but it won’t give you the same flavor.

  • Paige wrote:

    What is avocado mayo and where do you find it? Can I just mush part of an avocado and combine with Mayo?

    • Martha wrote:

      Hi Paige – Avocado mayo is mayonnaise made from avocado oil. (We found it at our local supermarket – try the health food section if it’s not in the regular mayo section. We bought Primal Kitchen brand.) If you can’t it, here’s a link on Amazon (although this is much more expensive than buying it at the supermarket: https://amzn.to/3pOrysW ) or just swap in regular mayonnaise.

  • Julie wrote:

    I followed the recipe to a T besides a touch less of spinach and following the serving sizes it only feed about 4 people.

    • Martha wrote:

      Thanks for your feedback Julie!

  • Chris wrote:

    Just made this and split the recipe into two batches. It was so tasty! Any advise about freezing and reheating?

    • Martha wrote:

      Hi Chris – The creamy sauce may separate a bit once frozen and thawed – but if that doesn’t bother you, you could freeze it in portions if you’d like. We reheat our leftovers in the microwave – just be careful not to overheat to avoid having the sauce separate.

  • Kisha Benford wrote:

    How much chicken for this recipe?

    • Martha wrote:

      Kisha – The ingredients list says: 1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces – which is about 1½ pounds of picked chicken meat

  • Molly wrote:

    This dish came out super greasy and felt as tho it needed some crispy bread or something to go along with it.

    • Martha wrote:

      Hi Molly – Thanks for your feedback. This dish was developed specifically for a keto diet which is high in fat.

  • Anabel wrote:

    Just to start this makes ALOT, so if you making it for less than 4 people I’d suggest cutting the recipe in half. For the avocado Mayo I just mashed a half of an avocado into some Mayo. Seemed to be fine. When the dish was done I divided it into 9 sections. The dish overall is EXTREMELY rich, so I added some zucchini noodles to cut the richness of it and it was fantastic. Will definitely make again!

    • Martha wrote:

      Thanks Anabel!

  • Bonnie wrote:

    Have you ever tried making the night before and reheating in the oven the next day?

    • Martha wrote:

      Hi Bonnie – We’ve reheated this dish in the microwave but I’m sure an oven would work too. Just avoid reheating too much to avoid having any of the cream separate/break as it reheats.

  • Karen wrote:

    Wow, just wow! What a delicious dish!

    • Martha wrote:

      Thanks Karen!

  • Roch Watson wrote:

    This dish is amazing – literally! It will be my go to dish when I fancy something a bit more exciting. Thank you so much for sharing.

    • Martha wrote:

      You’re welcome Roch – glad you liked it!

  • Dawn wrote:

    Unanimous vote in our house – this is the absolute BEST Keto meals we have ever made! Such a hit & will certainly be on the monthly roster!

    • Martha wrote:

      Thanks Dawn! So glad it was a hit at your house!

  • Isabel wrote:

    I happened to have a cooked roast chicken in my fridge so prep time was minimal and air fryer bacon only takes 10mins. So I was able to throw everything together quite quickly. It was delicious and filling. Kids found it a little ‘too creamy’ but I loved it. Thanks, I’ll use this recipe again for sure!

    • Martha wrote:

      Thanks Isabel!

  • Susan M Hoffman wrote:

    My husband and I recently started on Keto diets. This recipe is amazing! We both loved it. Thank you so much for posting. This recipe is a keeper!!

    • Martha wrote:

      You’re very welcome Susan – so glad you enjoyed it!

  • Lisa Oh wrote:

    Love this recipe! It’s so delicious and fulfilling. I’m entering all the details into my app but I can’t seem to find the weight per serving. Would you happen to have that information.

    • Martha wrote:

      Sorry Lisa – no…the tool we use (Nutrifox) to provide the nutritional information doesn’t include weight, and we ourselves don’t portion a recipe by weight ourselves, just a number of portions.

  • Philip Joseph wrote:

    That turned out super delicious! Great dish!

    • Martha wrote:

      Thanks – glad you enjoyed the recipe!

  • Laura wrote:

    Would you have a suggestion of what I could use instead of cream cheese? Or increase amounts of other things to compensate. Sometimes my stomach doesn’t like it in rich dishes.

    • Martha wrote:

      Hi Laura – Mascarpone cheese is common swap for cream cheese or you could look for some vegan cream cheeses in the specialty section of your supermarket or silken tofu. This is a rich and creamy casserole by design which is why the cream cheese is included, but you could scale that back I supposed add in some sour cream – although the texture will be different and you’ll need to recalculate the fat grams/other macros if you are following a keto diet.

  • Steph wrote:

    It was very good, but a bit too greasy for me. I would leave out he avocado mayo. I added extra Frank’s. Awesome dish though

    • Martha wrote:

      Thanks for your feedback Steph!

  • Tara Hodge wrote:

    We absolutely loved this recipe! Its one of our new family favorites ❤ my husband told me atleast 8 times how great dinner was!

    • Martha wrote:

      Thanks Tara – so glad the recipe was a hit!

  • Amy Longmire wrote:

    This recipe is perfect. Flavor Town. So rich, so tasty. I can’t say enough good things.

    • Martha wrote:

      Thanks Amy!

  • Jerra wrote:

    Amazing dish!! I followed the directions except I pressure cooked and shredded chicken breast. Definitely a new family favorite! Thank you!

    • Martha wrote:

      Great idea Jerra! Glad you enjoyed the recipe!

  • Marianne Daniels wrote:

    This was really good. I would definately make again. I did think it was a bit salty though. Thank you for the recipe.

    • Martha wrote:

      Thanks for your feedback Marianne – there is actually no added salt in the recipe, but the bacon/bacon fat may be the cause of that too-salty flavor. You might want to try a different brand of bacon to see if that changes the saltiness a bit, or you could cut back on the amount of bacon fat used. Hope that helps!

  • Noelle wrote:

    This recipe was delicious. I did change a few things. Skipped the bacon and mushrooms and used zucchini. Used sour cream instead of mayo.
    I know that is a lot of changes but this was delicious. Thank you for sharing it.

    • Martha wrote:

      You’re welcome Noelle!

  • Dorraine wrote:

    Looks delicious

    • Martha wrote:

      Thanks Dorraine!

  • jodi wrote:

    This has really good flavor. A LOT of cheese. Unfortunately, with so much cheese this dish was pooled in grease once done from the oven. It tasted great but left my stomach upset afterwards from consuming so much cheese and grease and left a greasy after taste in my mouth. The prep was also longer than expected. My husband enjoyed it and wants me to make it again but I need to figure out a way for it not be swimming in grease.

    • Martha wrote:

      Thanks for your feedback Jodi – we don’t see an excessive amount of grease ourselves…maybe try a different brand of cheese?

  • Shawntae wrote:

    This was DELICIOUS! I have shared this recipe with my friends on Facebook. Thank you!

    • Martha wrote:

      Thanks Shawntae – I appreciate you sharing a link to our recipe with your Facebook friends.

  • Mary wrote:

    I’m not finding avocado mayonnaise anywhere, is there a recipe for that?

    • Martha wrote:

      Hi Mary – We don’t have one – we found the Primal Kitchen brand at our supermarket. I also see Amazon sells a number of different versions here: https://amzn.to/2NHzzyu

      Hope this helps!

  • Renate wrote:

    I absolutely loved this recipe. The prep time was well worth it.
    It turned out really great! Makes my keto journey easier and I don’t feel deprived.

    Wish I could post a picture!

    • Martha wrote:

      So glad you enjoyed the recipe Renate!

  • Amby wrote:

    We made this tonight for the first time. My husband and I started a keto diet last week. This meal was a winner! And those who are worried about the cooked spinach, you won’t even notice it. It makes a TON, so we’re going to try and freeze
    some of the leftovers.

    • Martha wrote:

      Thanks Amby – glad you enjoyed the recipe!

  • Tyesha wrote:

    One of the best recipes I have tried looking forward to trying more from this duo.

    • Martha wrote:

      Thanks Tyesha!

  • Paula Atchison wrote:

    I used broccoli instead of spinach ( husband hates spinach) it was great .

    • Martha wrote:

      Thanks Paula!

  • Paula Atchison wrote:

    My Husband is really picky and he loved this recipe. He even said that this would make a good tuna casserole. I might try it sometime.

    • Martha wrote:

      Great idea Paula – please let us know how it comes out!

  • Annette Watson wrote:

    I really like this! I made half the recipe, but that is the only thing I changed. Delicious! I love creamy things, and if you do too you will like this. Very easy to make, and my kitchen smelled wonderful the whole time 😁

    • Martha wrote:

      Thanks Annette!

  • Shannon wrote:

    This was incredible! Going to try serving over impastable noodles next time. I saved a few strips of bacon and crumbled over top at the broiling stage. Precooked the chicken in tje instant pot and bacon yesterday so came together pretty quick

    • Martha wrote:

      Glad you enjoyed the recipe Shannon!

  • Inez wrote:

    This recipe is absolutely fabulous. We love this creamy, tasty, yummy dish. Have made it almost every week since I found the recipe a couple months ago. I rarely comment but had to on this one. Thank you!!!

    • Martha wrote:

      You’re very welcome Inez – so glad you are enjoying the recipe!

  • Terry Stenson wrote:

    Hello Martha,
    I have made this recipe two times now exactly the way you wrote it and I have to tell you, even if I wasn’t following a keto diet, I would still want this at least a few times a month! This is so decadent and so easy! This reheats nicely and I rarely need anything more than one serving as it is very filling. Thank-you so much for your creativity. I will be back to your site for more ideas.

    • Martha wrote:

      You’re very welcome Terry – we’re so glad you enjoy the recipe!

  • Ellen wrote:

    Can this be made…cooled…portioned…frozen?

    • Martha wrote:

      Hi Ellen – The creamy sauce may separate a bit once frozen and thawed – but if that doesn’t bother you, you could freeze it in portions if you’d like.

  • Hannah wrote:

    Made this for dinner tonight and wow this is the best casserole I think I’ve ever had! I’m trying keto and it’s difficult because I’m so picky but this will definitely be on my list of things to make!

    • Martha wrote:

      Wow Hannah! Thanks!

  • Casey wrote:

    This was super good and also healthy. Definitely will cook this again.

    • Martha wrote:

      Thanks Casey!

  • Chequita wrote:

    This recipe is amazing. I love all the flavors that blend so well together. I will make this again for sure.

    • Martha wrote:

      Glad you enjoyed the recipe Chequita!

  • Wallace wrote:

    If I use shredded cooked chicken how much should I use?

    • Martha wrote:

      Hi Wallace – 1 1/2 pounds or around 3 cups.

  • Susan wrote:

    Where do you get avocado mayo or how do you make it??

    • Martha wrote:

      Hi Susan – Lots of supermarkets sell a brand of avocado mayo from Primal Kitchen. (You can buy it on Amazon, but it’s much less expensive from the supermarket… https://amzn.to/2SIqXd0 … if you can’t find it you can swap in regular mayonnaise instead.

  • Karla wrote:

    This was delicious! Definitely keeping this recipe close!

    • Martha wrote:

      Thanks Karla – so glad you liked it!

  • Sarah Flynn wrote:

    This is the best thing I’ve ever put in my mouth!! I highly recommend it!

    • Martha wrote:

      Wow – thanks Sarah! Glad you liked the recipe!

  • Janine wrote:

    Absolutely delicious! I subbed broccoli for spinach. Next time I will make the cheese sauce last, as it became very thick and buttery. I’d also leave the dish bake for less than 20 minutes because the cheese got a little too done. Very good recipe, definitely one of my new favorites!

    • Martha wrote:

      Thanks Janine – glad you liked the recipe.

  • Cindy wrote:

    If I only use chicken breast meat instead of a whole roaster bird, how much should be used?

    • Martha wrote:

      Hi Cindy – A rotisserie chicken will give you about a 1 1/2 pounds of cooked meat.

  • Karen wrote:

    I would like to make this tonight; however, all I have on hand is frozen spinach. What do you think? How much should I use? Just thaw and squeeze? Any ideas?

    • Martha wrote:

      Hi Karen – Sorry for not responding sooner. Yes – definitely thaw and squeeze out any excess moisture. In terms of amounts, I’m guessing half a package of frozen but feel free to adjust as you mix the ingredients together.

  • Ginny wrote:

    I was wondering if you’ve made this without mushrooms and it still taste good? I have a family member who can’t do mushrooms, but is really wanting to try this recipe.

    • Martha wrote:

      Sure Ginny – since the mushrooms add some body to the dish, you could increase the chicken a bit.

  • Bri Larson wrote:

    So yummy! Made it last night! My family doesnt do keto with me but they do eat my food and I typically add a carb for them. I made rice to go with theirs and they all said it was to die for! Thanks so much, delicious! Everyone was happy and had a full belly!

    • Martha wrote:

      Thanks Bri!

  • Antwaun Baker wrote:

    Just made this recipe, I’ll be honest, the prep time was more like 45-50 mins, but very tasty. I really needed a recipe with high fat content as it’s really hard to get my fat macros. Other than the prep it takes to make this dish it was great

    • Martha wrote:

      Thanks for taking the time to share your feedback Antwaun – we’re glad you enjoyed the recipe in the end.

  • Barbie Johnson wrote:

    This recipe looks and sounds delicious. We are just not cooked spinach people.
    Any recommendations for using another veggie instead?

    • Martha wrote:

      Hi Barbie – You can use any type of greens that you like – kale, swiss chard, etc – but just keep in mind that those greens take longer to cook than spinach so you’ll need to adjust the cooking time in that step. And, also recalculate the carbs based on what changes you make.

  • Sim @ Sim’s Life wrote:

    Oh I love this recipe! The perfect treat for cold, Winter evenings! I need to be more adventurous with Keto chicken dishes, a bake would be perfect for all the family to enjoy too! I will be looking out for avocado mayo too, don’t think I have seen it in our big Tesco. Would it still be ok just to use normal mayo? Sim x

    • Martha wrote:

      Sure Sim – Avocado mayo has more fat, but regular mayo will work too – just make sure there aren’t any hidden ingredients or sugars that might add some unexpected carbs.

  • Beth wrote:

    I am going to make this week. I was wondering if it will freeze well, once it has been cooked? There are only 2 in my household and with 8 svg we get tired of the food before we eat it all.

    • Martha wrote:

      Hi Beth – The creamy sauce may separate a bit once frozen and thawed – but if that doesn’t bother you, you could freeze it.

  • Julie wrote:

    Doing keto, I am always looking for new recipes. With kids on a weekday it did take a little longer to prepare but it was totally worth it. And the ingredients, while I questioned the combination, blended so well. Flavorful, filling and enjoyed by everyone. Thank you thank you!

    • Martha wrote:

      Glad you enjoyed the recipe Julie!

  • Shelly wrote:

    This recipe is delicious and hardy! Will add as a staple in our household!

    • Martha wrote:

      Glad you enjoyed the recipe Shelly!

  • Nicole T wrote:

    Hello- Do you think I vcan make this with a few chopped up RAW pieces of chicken? Or does the chicken have to be pre-cooked?

    • Jack wrote:

      The thing with chicken is that you should cook it for a short time or a long time or it will be tough. Also in the mixture it would steam and may get tough or not cook all the way through. I would cut up the raw chicken into bite sized chunks and add to the pan when you cook the mushrooms. (Add an extra tablespoon of bacon fat so they cook without sticking). Then just continue on with the recipe.

  • Cindy wrote:

    I made this for dinner last night and we absolutely loved it. Mine turned out very rich and creamy, not runny whatsoever. As a matter of fact, I am going to a get together on Saturday and have been trying to figure out what to take. My boyfriend suggested I halve the recipe (minus the mushrooms and with the chicken cut into smaller pieces) and take it as a dip with crackers or scoops. He couldn’t be more right! I know it will be a hit. Thank you for such a wonderful recipe!

    • Martha wrote:

      Great idea Cindy! So glad you are enjoying the recipe!

  • Franca wrote:

    What can I use instead of bacon? I don’t eat pork.

    • Martha wrote:

      I’m really not sure Franca…I suppose you could try either turkey bacon or vegan bacon?

  • Darlene s. wrote:

    Devious, cook this last week, awesome, leftovers tonight better. Definitely a keeper!

    • Martha wrote:

      Glad you liked the recipe Darlene!

  • Sarah wrote:

    Never mind lol I reread it a third time and see now it says to bake for 20mins. So sorry I’m going blind it seems 😊

    • Martha wrote:

      No worries Sarah! 🙂

  • Bobbi wrote:

    This is truly super YUMMY! It takes a bit of preparation and seemed really “runny” when I first poured it into the pan – but after the baking and letting it sit for about 10 minutes. It was the perfect consistency. The only change I made was that I made my own chicken by cutting up raw chicken and cooking it in some spices such as paprika and garlic. I highly recommend this dish!

    • Martha wrote:

      Thanks Bobbi!

  • Shauna wrote:

    I use a carb manager app. How do I track this recipe?

    • Martha wrote:

      I’m not sure I understand your question Shauna. You can enter the ingredients in your carb manager app I suppose, but the nutritional information is also listed at the bottom of the recipe card. That might help.

  • Melinda wrote:

    Do you think this could be made in the crock pot?

    • Martha wrote:

      Hi Melinda – I’m not sure…it uses already-cooked chicken and really, you are just baking it long enough to heat through and melt the cheese. I think the chicken would get overdone and rubbery after hours in a slow cooker. I personally wouldn’t – but if you try it, please let us know how it comes out!

  • Kelly wrote:

    What is avocado mayonnaise ?

    • Martha wrote:

      Hi Kelly – It’s mayonnaise made with avocado oil. You can find it at most supermarkets or Walmart these days.

  • jill wrote:

    excited to try this

    • Martha wrote:

      We hope you love it Jill!

  • Mary Samson wrote:

    Can this be frozen?

    • Martha wrote:

      Hi Mary – You can…but cooked, creamy dishes like this sometimes separate at bit when reheated after being frozen.

  • Tracy wrote:

    Been a long time follower and have never made a recipe from A Family Feast that we didn’t love! I started a keto lifestyle in January and, needless to say, I am absolutely thrilled with these new keto recipe additions! This casserole looks amazing and is on the shopping list for a must-make-meal this weekend! Thank you so much for the fantastic variety and “never fail” great tasting recipes. I appreciate all the work it must take to make your site so fantastic and reliable. Cheers Ü

    • Martha wrote:

      Thank YOU so much Tracy! 🙂 We hope you enjoy this recipe!

  • Barbara Belt wrote:

    Thank you so much for the recipe cut in half and responding to my email.

  • Barbara Belt wrote:

    This recipe sounds yummy but there is only one of me. Can you send a version of much smaller amounts? Love your website. Thank you for all you do.

    • Jack wrote:

      Barbara, I cut everything in half. The method would be the same.
      ½ pound bacon
      4 ounces cream cheese
      ¼ cup grated Parmesan cheese
      ¾ cup sharp cheddar cheese, shredded
      3 tablespoons avocado mayonnaise
      ½ cup heavy cream
      ¼ teaspoon hot sauce, we used Cholula
      ½ teaspoon dry mustard
      ¼ teaspoon white pepper
      ¼ teaspoon garlic powder
      ¼ teaspoon onion powder
      ¼ teaspoon paprika
      ½ store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces
      ¾ cup red onion, diced
      4 ounces baby bella mushrooms, sliced
      1 ½ teaspoons fresh garlic, minced
      4 ounces baby spinach
      1 cup mozzarella cheese, shredded

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