Whether you’re eating low or not, who would not be excited to find this hot and sweet Keto Chicken Cheese Bake about the dinner table, simply waiting to be served? This Keto Chicken Cheese Bake includes a generous amount of chicken in each snack, smothered in a decadent, creamy sauce with baby lettuce, spinach, four. Types of cheese, mushrooms and fresh garlic.
If you’ve tried a few of my husband Jack’s previous recipes, then you already know that this natural, low-carb casserole is seasoned to perfection. (He is SO great at blending different flavours and whistles!) To create this Keto Chicken Cheese Bake more comfortable, we used a rotisserie chicken from our regional market, but you are able to roast or poach a chicken in your home, then shred or dice it to get this particular recipe.
I will note this Keto Chicken Cheese Bake is rather creamy, but this 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 even more fresh spinach on the side.
Keto Chicken Cheese Bake
Ingredients
- 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
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 saucepan, 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 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.
- Place under the broiler and brown, 1-2 minutes.
- Let sit ten minutes to set up and serve ten portions.
- Let sit ten minutes to set up and serve ten portions.
- There will be a little liquid on the bottom, which will eventually absorb into the mixture. We spooned a little over each portion.
