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:
PrintKeto Chicken Cheese Bake
This Keto Chicken Cheese Bake is loaded with tender pieces of chicken, mushrooms, bacon and spinach in a decadent cream sauce.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: entree
- Method: baked
- Cuisine: American
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.
This recipe is perfect. Flavor Town. So rich, so tasty. I can’t say enough good things.
Thanks Amy!
Amazing dish!! I followed the directions except I pressure cooked and shredded chicken breast. Definitely a new family favorite! Thank you!
Great idea Jerra! Glad you enjoyed the recipe!
This was really good. I would definately make again. I did think it was a bit salty though. Thank you for the recipe.
Thanks for your feedback Marianne – there is actually no added salt in the recipe, but the bacon/bacon fat may be the cause of that too-salty flavor. You might want to try a different brand of bacon to see if that changes the saltiness a bit, or you could cut back on the amount of bacon fat used. Hope that helps!
This recipe was delicious. I did change a few things. Skipped the bacon and mushrooms and used zucchini. Used sour cream instead of mayo.
I know that is a lot of changes but this was delicious. Thank you for sharing it.
You’re welcome Noelle!
Looks delicious
Thanks Dorraine!
This has really good flavor. A LOT of cheese. Unfortunately, with so much cheese this dish was pooled in grease once done from the oven. It tasted great but left my stomach upset afterwards from consuming so much cheese and grease and left a greasy after taste in my mouth. The prep was also longer than expected. My husband enjoyed it and wants me to make it again but I need to figure out a way for it not be swimming in grease.
Thanks for your feedback Jodi – we don’t see an excessive amount of grease ourselves…maybe try a different brand of cheese?
This was DELICIOUS! I have shared this recipe with my friends on Facebook. Thank you!
Thanks Shawntae – I appreciate you sharing a link to our recipe with your Facebook friends.
I’m not finding avocado mayonnaise anywhere, is there a recipe for that?
Hi Mary – We don’t have one – we found the Primal Kitchen brand at our supermarket. I also see Amazon sells a number of different versions here: https://amzn.to/2NHzzyu
Hope this helps!
I absolutely loved this recipe. The prep time was well worth it.
It turned out really great! Makes my keto journey easier and I don’t feel deprived.
Wish I could post a picture!
So glad you enjoyed the recipe Renate!
We made this tonight for the first time. My husband and I started a keto diet last week. This meal was a winner! And those who are worried about the cooked spinach, you won’t even notice it. It makes a TON, so we’re going to try and freeze
some of the leftovers.
Thanks Amby – glad you enjoyed the recipe!