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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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This is a great recipe! I love making it!!
Thank you Jessica!
This was so good. I made shredded chicken in my instant pot ahead of time and used about 3 cups. This is going into our rotation even my 13 year old loved it although he picked out most of the mushrooms.
Thank you Rachel!
Sounds delicious. I think I’m going to try this in my crockpot. Add everything in except the bacon. Add that towards the end so it stays a bit crisp.
Let us know how it works out Barbra!
Everybody loved it!
Thank you Christy!
Can I use regular mayo?
Hi Lynne – Yes, you can use regular mayo in this recipe.
10/01/2024 made this today for lunch me and my son loved it definitely a keeper and will make it again thanks for sharing your recipe.
You’re welcome Bev – so glad you enjoyed the recipe!
I have made this several times and it is a hit with everyone.
Thank you Joann!
I’ve been cooking for a long time and been on keto for five years. This is one of the best (possibly the best) thing I’ve ever made. The combination of flavors is restaurant quality, but it was easy! My 10 year old son helped make it.
Thank you so much Catherine!
Hi Martha nice dish. It’s sauce is more ragu than cream? However it was still delicious. One suggestion, to bring out more of the hearty, comfort, wilderness aspect that it screams….I cut out the Parmesan entirely as well as 1/2 the bacon. I added 1/2 tsp tyme and savory; and also a pinch of saffron.
Also I added 1c of pepperjack cheese, upped the choloula to 1.5tsp, and added ground chorizo (can be sliced) 8oz
After browning drizzle a little truffle oil
Can serve with a wide noodle, buttered, truffle oil and root vegetables (rutabaga, parsnips, purple carrot and roasted cherry tomatoes) mix vegetables primavera style with noodles (these best served hot/warm(make sure to taste will more than likely need salt pepper and savory)
Thanks for the suggestions Ricky – this recipe was developed for our keto readers so it leans toward higher fat ingredients and low/no carb so some of your swaps and suggestions greatly change the “keto” aspect of the dish. Glad you were able to adapt the recipe to suit your tastes!
So very, very delicious!!!
Thanks Beata!