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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:
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Keto Chicken Cheese Bake
This Keto Chicken Cheese Bake is loaded with tender pieces of chicken, mushrooms, bacon and spinach in a decadent cream sauce.
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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The best love this recipe.
Thanks Carol!
Delicious! Adding sun-dried tomatoes next time
Thanks for the suggestion Jamie!
Very good! Followed the recipe exactly.
Glad you enjoyed the recipe Leslie! Thank you!
Your pic and recipe have been stolen (plagiarized) onto someone elses website. This is where:
https://myketoweb.co/keto-chicken-cheese-bake-sh/
How to report:
https://www.redpoints.com/blog/how-to-report-copyright-infringement-to-google/
https://www.iprcenter.gov/referral/report-ip-theft-form
Thank you Amy (sadly this happens so many times across many sites and social media platforms). I’ll definitely report it! Appreciate the heads up! Martha
Very good!,
Thank you Steve!
It was very good. Easy to prep ahead. I did not have the Avocado oil but it was still tasty. Will make again. Thank you.
You’re welcome Susan – so glad you enjoyed the recipe!
This is my fourth time making this. My family and friends luv it!!
Thanks Toni – so glad to hear the recipe is a hit!
Family really liked it. I did not have avacodo mayo just olive oil mayo. Worked well for leftovers in fridge. Made a lot so froze but did not taste well after thawing and reheating so would not recommend.
Thanks Rebecca!
Love it, love it! Only my husband and myself so lots of leftover.
Thanks Diane!
Omg, this recipe is amazing!!! So flavorful, lots of good-for-you ingredients and easy to make.
Thanks Fernanda!