If you are looking for a quick keto dinner recipe that feels like comfort food but still fits your low carb lifestyle, this Keto Chicken Cheese Bake is going to be your new favorite. It’s rich, creamy, and packed with protein – loaded with tender chicken, crispy bacon, baby spinach, mushrooms, and a four-cheese creamy sauce that melts perfectly in the oven.

This dish is basically the best combination of everything we love in keto cooking: cheese, chicken, heavy cream, and bacon. The result is a hot, bubbly casserole that tastes like something from a restaurant, but it’s very easy to make at home – even on a busy day.

Why you’ll love this Keto Chicken Cheese Bake

This recipe is perfect if you want something:

• High protein and low carb
• Super filling (keto meals should keep you full longer)
• Great for meal prep and leftovers
• Family-friendly (even non-keto people love it!)
• Easy to customize without ruining the flavor

The creamy sauce is what makes this bake special. Instead of using flour or carbs to thicken it, we use cream cheese, mayonnaise, heavy cream, and Parmesan, which gives it a smooth, thick, silky texture while keeping it completely keto-friendly.

Flavor profile (what it tastes like)

This keto chicken casserole is not bland at all. The seasoning blend makes it taste warm and balanced with just enough kick:

• Dry mustard adds a bold flavor
• Paprika gives a mild smoky note
• Garlic powder + onion powder bring deep savory taste
• White pepper keeps the flavor clean and creamy
• A small amount of hot sauce cuts the richness and adds brightness

It’s the kind of casserole where every bite is creamy, cheesy, and packed with flavor.

Why rotisserie chicken makes it easier

One of the easiest ways to save time is using a store-bought cooked rotisserie chicken. You simply remove the meat and chop it into bite-size chunks. This makes the recipe faster while still giving you juicy chicken that holds up well in a creamy sauce.

If you want, you can also cook chicken at home and shred or dice it – but for busy days, rotisserie chicken makes this recipe a true 30-minute prep keto dinner.

The best keto side dishes to serve with it

This bake is rich and filling, so I always serve it with something fresh and light. Some perfect pairings include:

• a big bowl of green salad
• extra fresh spinach
• cucumber salad
• roasted zucchini or broccoli
  These keep the meal balanced while still staying low carb.

Meal prep and storage

This casserole is great for meal prep. It stores well and tastes even better the next day after the flavors settle.

• Store in the fridge in an airtight container for 3–4 days
• Reheat in the oven for best texture (or microwave for quick meals)

Because it’s full of cheese and cream, the casserole will look a bit juicy at first. That’s normal. After resting for 10 minutes, it thickens and sets beautifully.

This Keto Chicken Cheese Bake is one of those recipes you can cook once and enjoy for multiple meals. It’s creamy comfort food, keto style – without sacrificing flavor.

Keto Chicken Cheese Bake

0.0 from 0 votes

Course: MainCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

25

minutes

Cooking time

35

minutes

Net Carbs

4

g

Total time

1

hour 

This Keto Chicken Cheese Bake is a rich and satisfying low carb casserole made with chicken, bacon, spinach, mushrooms, and a creamy four-cheese sauce. Perfect for meal prep and keto dinner nights.

Ingredients

• Meat & Protein

• 1 pound bacon

• 1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces

• Cheese

• 8 ounce package cream cheese

• 1/2 cup grated Parmesan cheese

• 1 1/2 cups sharp cheddar cheese, shredded

• 1 1/2 cups sharp cheddar cheese, shredded

• Creamy Sauce Base

• 1/3 cup avocado mayonnaise

• 1 cup heavy cream

• 1/2 teaspoon hot sauce, we used Cholula

• Seasonings

• 1 teaspoon dry mustard

• 1/2 teaspoon white pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon paprika

• Vegetables

• 1 1/2 cups red onion, diced

• 8 ounces baby bella mushrooms, sliced

• 1 tablespoon fresh garlic, minced

• 8 ounces baby spinach

Directions

• Preheat oven to 375°F (190°C).
• In a large skillet, cook bacon until crispy. Move bacon to paper towels.
  Reserve 3 tablespoons of bacon fat for cooking veggies.
• While bacon cooks, make the sauce:
  In a medium saucepan, add cream cheese, Parmesan, cheddar, avocado mayonnaise, heavy cream, hot sauce, dry mustard, white pepper, garlic powder, onion powder, paprika.
  Cook over medium heat, stirring until smooth and creamy.
• Crumble bacon and stir it into the cream sauce.
• Clean skillet. Add 2 tablespoons bacon fat and sauté red onion on medium-high heat for 3 minutes.
• Add the remaining 1 tablespoon bacon fat, then add mushrooms and sauté for 5 minutes.
• Add fresh garlic and spinach, toss and cook until spinach wilts (about 2 minutes).
• Add the cheese sauce mixture and chopped chicken into the skillet. Stir and heat through.
• Pour everything into an 8×12-inch casserole dish.
• Sprinkle 2 cups mozzarella cheese evenly on top.
• Bake for 20 minutes until bubbly.
• Broil for 1–2 minutes to brown the cheese (watch closely).
• Rest for 10 minutes, then slice into 10 portions and serve.
  A little liquid may settle at the bottom – this will absorb as it rests. Spoon some over each serving if needed.

Notes

• Why is there liquid at the bottom?
  Totally normal – spinach and mushrooms release moisture. After resting, most of it absorbs back into the casserole.
• Can I make it ahead?
  Yes. Assemble everything, cover, refrigerate, and bake when ready. Great for meal prep.
• Best way to reheat
  Oven reheating keeps it creamy and cheesy. Microwave works too for quick meals.
• Serving idea
  Serve with a big bowl of salad greens to balance the richness and keep the meal keto-friendly.