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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 sounds delicious and I look forward to making it! Just one suggestion, which is putting the amount of chicken in the ingredient list. Rotisserie chickens are convenient, but many times I want to use chicken that is on hand and it would be helpful if it said “or 1.5 lbs boneless chicken or 3 cups chopped” or something like that. I looked through all the comments hoping someone had asked, and several did, so I found that info, but would be great to have it listed as options in the ingredients.
Thanks for the suggestion Jill!
So good. Everyone LOVED it. Will definitely be making it again!
Thanks Melissa!
Be prepared! This dish is extremely rich and would be better served as a warm Spinach Dip in a Hawaiian bread bowl or crackers while entertaining guests.
Hi Sandy – This dish is meant for a keto diet. (Hawaiian bread or crackers would add far too many carbs to be keto.)
Question: What can I substitute for using the bacon grease to cook the other ingredients? I pre-cooked the bacon tonight (to prep for making the entire dish tomorrow), but I cook bacon in such a way that there isn’t 3Tbsp of grease left over. Thank you! Can’t wait to put the whole bake together for the sub-freezing temps coming this weekend!
Hi Amy – The rendered bacon fat adds flavor as well as fat to the recipe. You can add in some oil (olive, etc) but it won’t give you the same flavor.
What is avocado mayo and where do you find it? Can I just mush part of an avocado and combine with Mayo?
Hi Paige – Avocado mayo is mayonnaise made from avocado oil. (We found it at our local supermarket – try the health food section if it’s not in the regular mayo section. We bought Primal Kitchen brand.) If you can’t it, here’s a link on Amazon (although this is much more expensive than buying it at the supermarket: https://amzn.to/3pOrysW ) or just swap in regular mayonnaise.
I followed the recipe to a T besides a touch less of spinach and following the serving sizes it only feed about 4 people.
Thanks for your feedback Julie!
Just made this and split the recipe into two batches. It was so tasty! Any advise about freezing and reheating?
Hi Chris – 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. We reheat our leftovers in the microwave – just be careful not to overheat to avoid having the sauce separate.
How much chicken for this recipe?
Kisha – The ingredients list says: 1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces – which is about 1½ pounds of picked chicken meat
This dish came out super greasy and felt as tho it needed some crispy bread or something to go along with it.
Hi Molly – Thanks for your feedback. This dish was developed specifically for a keto diet which is high in fat.
Just to start this makes ALOT, so if you making it for less than 4 people I’d suggest cutting the recipe in half. For the avocado Mayo I just mashed a half of an avocado into some Mayo. Seemed to be fine. When the dish was done I divided it into 9 sections. The dish overall is EXTREMELY rich, so I added some zucchini noodles to cut the richness of it and it was fantastic. Will definitely make again!
Thanks Anabel!