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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.


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.


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


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


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


Keto Chicken Cheese Bake

Keto Chicken Cheese Bake

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  • 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… … 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!

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