If you’re looking for a rich, cheesy, and satisfying keto meal, this Keto Chicken Cheese Bake is the perfect dish for you! Packed with tender rotisserie chicken, crispy bacon, three types of cheese, sautéed mushrooms, onions, and spinach, this comfort food casserole is bursting with flavor and only 5g net carbs per serving.
Perfect for weeknight dinners, meal prep, or even special occasions, this creamy and cheesy bake is so delicious that even non-keto eaters will love it. With a crisp bacon topping and golden, bubbly mozzarella, this casserole is pure indulgence without the carbs!
Why You’ll Love This Recipe
✔ Keto & Low-Carb: Only 5g net carbs per serving.
✔ Super Cheesy & Flavorful: Made with four different cheeses!
✔ Easy & Time-Saving: Uses rotisserie chicken to cut down prep time.
✔ Great for Meal Prep: Makes 10 servings—perfect for leftovers!
✔ Loaded with Protein & Healthy Fats: Keeps you full and satisfied.
✔ Family-Friendly: Even picky eaters will enjoy this cheesy, bacon-packed dish!
What is a Keto Chicken Cheese Bake?
This Keto Chicken Cheese Bake is a creamy, cheesy chicken casserole made with rotisserie chicken, bacon, sautéed vegetables, and a rich cheese sauce. Instead of using high-carb ingredients like flour or pasta, this dish keeps it low-carb and keto-friendly by using cream cheese, heavy cream, and avocado mayonnaise for creaminess.
The casserole is then topped with shredded mozzarella cheese and baked to golden-brown, bubbly perfection.
Prep & Cook Time
- Yield: 10 servings
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
Ingredients for Keto Chicken Cheese Bake
For the Base:
- 1 pound bacon (cooked to crispy and crumbled)
- 1 store-bought rotisserie chicken, meat removed and chopped into bite-sized pieces
- 1 ½ cups red onion, diced (adds sweetness and depth of flavor)
- 8 ounces baby bella mushrooms, sliced (adds earthy, meaty flavor)
- 1 tablespoon fresh garlic, minced (for extra flavor and aroma!)
- 8 ounces baby spinach (adds nutrients and freshness!)
For the Cheesy Sauce:
- 8 oz package cream cheese (softened for a smooth sauce)
- ½ cup grated Parmesan cheese (adds a nutty, salty depth to the sauce!)
- 1 ½ cups sharp cheddar cheese, shredded (for bold cheese flavor!)
- ⅓ cup avocado mayonnaise (adds creaminess without carbs!)
- 1 cup heavy cream (makes the sauce rich and velvety!)
- ½ teaspoon hot sauce (we used Cholula – for a mild kick!)
- 1 teaspoon dry mustard (enhances the cheese flavor!)
- ½ teaspoon white pepper (adds a mild heat without being overpowering!)
- ½ teaspoon garlic powder (for extra depth of flavor!)
- ½ teaspoon onion powder (balances out the flavors!)
- ½ teaspoon paprika (adds warmth and color!)
For the Topping:
- 2 cups mozzarella cheese, shredded (melts beautifully for that bubbly, golden top!)
Step-by-Step Instructions
Step 1: Cook the Bacon
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook 1 pound of bacon over medium heat until crispy.
- Remove bacon and drain on paper towels. Reserve 3 tablespoons of bacon fat for sautéing.
💡 Pro Tip: Chop the bacon into small pieces after it cools for easy crumbling.
Step 2: Make the Cheesy Sauce
- While the bacon is cooking, prepare the cheese sauce.
- In a medium saucepan, add:
- Cream cheese
- Parmesan cheese
- Cheddar cheese
- Avocado mayonnaise
- Heavy cream
- Hot sauce
- Dry mustard
- White pepper
- Garlic powder
- Onion powder
- Paprika
- Cook over medium heat, stirring constantly, until the cheeses melt and the mixture becomes creamy and smooth.
- Crumble the bacon and stir half of it into the sauce.
💡 Pro Tip: Stir continuously to prevent the cheese from sticking or burning.
Step 3: Sauté the Vegetables
- Clean the skillet and add 2 tablespoons of reserved bacon fat over medium-high heat.
- Add the diced red onions and sauté for 3 minutes until softened.
- Add 1 tablespoon of reserved bacon fat and toss in the sliced mushrooms. Sauté for 5 minutes until browned.
- Stir in the minced garlic and baby spinach. Cook for 2 more minutes until the spinach wilts.
💡 Pro Tip: Use fresh baby spinach for the best flavor. If using frozen spinach, thaw and drain it first.
Step 4: Assemble the Casserole
- In a large mixing bowl, combine:
- Cooked chicken
- Sautéed vegetables
- Cheese sauce
- Stir until everything is fully coated in the creamy sauce.
- Transfer the mixture to an 8×12-inch casserole dish.
💡 Pro Tip: Make sure the ingredients are evenly spread in the baking dish for even cooking.
Step 5: Add the Mozzarella & Bake
- Sprinkle the mozzarella cheese evenly over the casserole.
- Bake at 375°F for 20 minutes, or until the cheese is melted and bubbly.
- Place under the broiler for 1-2 minutes to brown the top for an extra crispy, golden cheese layer.
💡 Pro Tip: Keep an eye on the broiler so the cheese doesn’t burn!
Step 6: Let It Rest & Serve
- Let the casserole sit for 10 minutes before serving. This helps the cheese sauce thicken.
- Serve warm and enjoy the creamy, cheesy goodness!
💡 Pro Tip: Spoon some of the extra sauce at the bottom of the dish over each portion—it’s delicious!
Storage & Reheating Tips
🧊 Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze in portion-sized containers for up to 3 months.
🔥 Reheating:
- Oven: Bake at 350°F for 10-15 minutes.
- Microwave: Heat in 30-second intervals until warm.
- Air Fryer: Heat at 375°F for 5 minutes.
💡 Pro Tip: Add a splash of heavy cream when reheating to keep it creamy!
Nutritional Information (Per Serving – Serves 10)
- Calories: 465
- Total Fat: 38g
- Saturated Fat: 18g
- Cholesterol: 110mg
- Sodium: 820mg
- Carbohydrates: 5g
- Fiber: 1g
- Net Carbs: 4g
- Protein: 26g
💡 Note: Nutrition values may vary based on ingredients used.
Final Thoughts
This Keto Chicken Cheese Bake is a creamy, cheesy, and comforting meal that’s low-carb, high-fat, and protein-packed. It’s perfect for meal prep, family dinners, or a satisfying keto-friendly meal any night of the week!
Would you like more keto casserole recipes? Let me know—I’d love to share! 😊🧀🍗