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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

  • 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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