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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
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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Chequita says
This recipe is amazing. I love all the flavors that blend so well together. I will make this again for sure.
Martha says
Glad you enjoyed the recipe Chequita!
Wallace says
If I use shredded cooked chicken how much should I use?
Martha says
Hi Wallace – 1 1/2 pounds or around 3 cups.
Susan says
Where do you get avocado mayo or how do you make it??
Martha says
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… https://amzn.to/2SIqXd0 … if you can’t find it you can swap in regular mayonnaise instead.
Karla says
This was delicious! Definitely keeping this recipe close!
Martha says
Thanks Karla – so glad you liked it!
Sarah Flynn says
This is the best thing I’ve ever put in my mouth!! I highly recommend it!
Martha says
Wow – thanks Sarah! Glad you liked the recipe!
Janine says
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 says
Thanks Janine – glad you liked the recipe.
Cindy says
If I only use chicken breast meat instead of a whole roaster bird, how much should be used?
Martha says
Hi Cindy – A rotisserie chicken will give you about a 1 1/2 pounds of cooked meat.
Karen says
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 says
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 says
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 says
Sure Ginny – since the mushrooms add some body to the dish, you could increase the chicken a bit.
Bri Larson says
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 says
Thanks Bri!