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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.
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.
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.
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.
You may enjoy these other Low-Carb recipes:
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Keto Chicken Cheese Bake
Ingredients
1 pound bacon
8 ounce package cream cheese
1/2 cup grated Parmesan cheese
1 1/2 cups sharp cheddar cheese, shredded
1/3 cup avocado mayonnaise
1 cup heavy cream
1/2 teaspoon hot sauce, we used Cholula
1 teaspoon dry mustard
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces
1 1/2 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.
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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 😊
No worries Sarah! 🙂
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!
Thanks Bobbi!
I use a carb manager app. How do I track this recipe?
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.
Use the “Quick Entry” under the + sign and add the nutrition information
Thanks Mary
Do you think this could be made in the crock pot?
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!
What is avocado mayonnaise ?
Hi Kelly – It’s mayonnaise made with avocado oil. You can find it at most supermarkets or Walmart these days.
I found Hellman’s has same ingredients and nutrients as the avocado
Thanks Paulie!
excited to try this
We hope you love it Jill!
Can this be frozen?
Hi Mary – You can…but cooked, creamy dishes like this sometimes separate at bit when reheated after being frozen.
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
Thank YOU so much Tracy! 🙂 We hope you enjoy this recipe!
Thank you so much for the recipe cut in half and responding to my email.
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.
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