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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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Have you ever tried making the night before and reheating in the oven the next day?
Hi Bonnie – We’ve reheated this dish in the microwave but I’m sure an oven would work too. Just avoid reheating too much to avoid having any of the cream separate/break as it reheats.
Wow, just wow! What a delicious dish!
Thanks Karen!
This dish is amazing – literally! It will be my go to dish when I fancy something a bit more exciting. Thank you so much for sharing.
You’re welcome Roch – glad you liked it!
Unanimous vote in our house – this is the absolute BEST Keto meals we have ever made! Such a hit & will certainly be on the monthly roster!
Thanks Dawn! So glad it was a hit at your house!
I happened to have a cooked roast chicken in my fridge so prep time was minimal and air fryer bacon only takes 10mins. So I was able to throw everything together quite quickly. It was delicious and filling. Kids found it a little ‘too creamy’ but I loved it. Thanks, I’ll use this recipe again for sure!
Thanks Isabel!
My husband and I recently started on Keto diets. This recipe is amazing! We both loved it. Thank you so much for posting. This recipe is a keeper!!
You’re very welcome Susan – so glad you enjoyed it!
That turned out super delicious! Great dish!
Thanks – glad you enjoyed the recipe!
Would you have a suggestion of what I could use instead of cream cheese? Or increase amounts of other things to compensate. Sometimes my stomach doesn’t like it in rich dishes.
Hi Laura – Mascarpone cheese is common swap for cream cheese or you could look for some vegan cream cheeses in the specialty section of your supermarket or silken tofu. This is a rich and creamy casserole by design which is why the cream cheese is included, but you could scale that back I supposed add in some sour cream – although the texture will be different and you’ll need to recalculate the fat grams/other macros if you are following a keto diet.
It was very good, but a bit too greasy for me. I would leave out he avocado mayo. I added extra Frank’s. Awesome dish though
Thanks for your feedback Steph!
We absolutely loved this recipe! Its one of our new family favorites ❤ my husband told me atleast 8 times how great dinner was!
Thanks Tara – so glad the recipe was a hit!