Keto Chicken Cheese Bake – Get ready to indulge in a scrumptious keto dish that will satisfy your cravings without derailing your diet. Our Keto Chicken Cheese Bake is a mouthwatering combination of tender chicken, crispy bacon, creamy cheeses, and a medley of flavors that will leave you wanting more. Whether you’re following a ketogenic lifestyle or simply looking for a delicious low-carb meal, this recipe is a winner.
In our little family, this Keto Chicken Cheese Bake has become an absolute favorite. I vividly remember the first time I made it for my husband, who is a self-proclaimed cheese enthusiast. As soon as the aroma filled the kitchen, he eagerly rushed to the dining table, his eyes filled with anticipation. One bite into this cheesy, bacon-infused dish, and he was hooked! From that day forward, this recipe has made regular appearances on our weekly menu. It’s a true testament to its irresistible flavors and comforting nature.
Why This Recipe Rocks?
- The Perfect Keto Combo: Packed with protein and healthy fats, this recipe ticks all the boxes for a satisfying keto meal. It’s a guilt-free indulgence that won’t compromise your dietary goals.
- Cheesy Heaven: Cream cheese, Parmesan, cheddar, and mozzarella come together to create a luscious and creamy cheese sauce that blankets the dish in flavor. Each bite is a cheesy delight!
- Flavor Explosion: With a touch of heat from hot sauce, a hint of smokiness from bacon, and a savory blend of spices, this dish offers a symphony of flavors that will keep you coming back for more.
- Versatile and Convenient: Utilizing a store-bought rotisserie chicken saves you time and effort in the kitchen, making this recipe perfect for busy weeknights. Plus, it’s a great way to use up leftover chicken!
Ingredients:
- 1 pound (450g) bacon
- 8 ounces (225g) cream cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 1/2 cups (170g) sharp cheddar cheese, shredded
- 1/3 cup (80ml) avocado mayonnaise
- 1 cup (240ml) heavy cream
- 1/2 teaspoon hot sauce (we recommend 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 (225g) red onion, diced
- 8 ounces (225g) baby Bella mushrooms, sliced
- 1 tablespoon fresh garlic, minced
- 8 ounces (225g) baby spinach
- 2 cups (225g) mozzarella cheese, shredded
Directions:
Preheat your oven to 375°F (190°C).
In a large skillet, cook the bacon until crispy. Remove the bacon to paper towels, and save three tablespoons of bacon fat.
In a medium saucepan, combine the cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, dry mustard, white pepper, garlic powder, onion powder, and paprika. Cook over medium heat, stirring with a wooden spoon until the mixture is creamy.
Crumble the bacon and add it to the cream mixture.
Clean the skillet and add two tablespoons of the reserved bacon fat. Sauté the diced onions over medium-high heat for three minutes. Then, add the remaining tablespoon of bacon fat and the sliced mushrooms. Sauté for an additional five minutes.
Add the minced garlic and baby spinach to the skillet, tossing until the spinach is coated and wilted, approximately two minutes.
Stir in the cream mixture and the cooked chicken, heating everything through. Pour the mixture into an 8×12-inch casserole dish.
Sprinkle the shredded mozzarella cheese evenly over the top of the dish.
Bake for 20 minutes until the cheese is melted and bubbling.
For a delicious golden finish, place the casserole under the broiler for 1-2 minutes.
Allow the dish to sit for about 10 minutes before serving. The remaining liquid will be absorbed into the mixture, but we love spooning a little over each portion for added flavor.
Notes:
- If you prefer a spicier kick, feel free to increase the amount of hot sauce or experiment with your favorite hot sauces.
- This recipe is versatile, so feel free to add your favorite low-carb vegetables or make substitutions based on your dietary preferences.
- To make it a complete meal, serve the Keto Chicken Cheese Bake with a side of fresh salad or steamed vegetables.
Indulge in the comforting embrace of our Keto Chicken Cheese Bake, a dish that seamlessly combines delicious flavors with the health-conscious principles of a keto lifestyle. This recipe effortlessly showcases the richness of cheeses, the savory goodness of bacon, and the wholesome satisfaction of chicken—all in one glorious bite.
By following our simple steps, you’ll create a masterpiece that will have your taste buds dancing with delight. The creamy, cheesy sauce envelops the tender chicken, while the smoky bacon adds a delightful crunch. Each forkful brings together the earthy mushrooms, vibrant spinach, and zesty onions, creating a symphony of flavors that will leave you craving more.
Whether you’re hosting a dinner party or simply seeking a comforting meal for your loved ones, this Keto Chicken Cheese Bake is sure to impress. Its versatility allows for easy customization, enabling you to add your favorite low-carb vegetables or adapt it to suit your dietary preferences.
Give in to your cravings without guilt, as this recipe caters to both your taste buds and your health goals. So, gather your ingredients, preheat the oven, and embark on a culinary journey that will leave you with a satisfied smile and a happy heart.
Indulge in this keto-friendly delight and experience the joy of flavorful, cheesy goodness. Let the Keto Chicken Cheese Bake become a staple in your household, just as it has in ours. It’s a recipe that brings loved ones together, creating memorable moments around the dinner table. So go ahead, take that first bite, and savor the deliciousness that awaits you.
FAQ
Can I make this recipe ahead of time?
Absolutely! You can prepare the Keto Chicken Cheese Bake in advance and refrigerate it until you’re ready to bake it. Just make sure to adjust the baking time accordingly, as the dish will be cold from the fridge.
Can I freeze leftovers?
Yes, you can freeze leftovers! Simply portion out individual servings and store them in airtight containers or freezer bags. When you’re ready to enjoy them, thaw them in the refrigerator overnight and reheat in the oven until heated through.
Can I use different types of cheese?
Absolutely! Feel free to experiment with different cheeses based on your preferences. Just make sure to choose low-carb varieties to keep the dish keto-friendly.
Is this recipe suitable for those who aren’t following a keto diet?
Definitely! While this recipe was developed with a focus on low-carb and keto-friendly ingredients, it can be enjoyed by anyone who loves a cheesy, flavorful bake. Serve it alongside some crusty bread or with a side of pasta for a delicious and satisfying meal.
Keto Chicken Cheese Bake
Ingredients
- 1 pound 450g bacon
- 8 ounces 225g cream cheese
- 1/2 cup 50g grated Parmesan cheese
- 1 1/2 cups 170g sharp cheddar cheese, shredded
- 1/3 cup 80ml avocado mayonnaise
- 1 cup 240ml heavy cream
- 1/2 teaspoon hot sauce we recommend 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 225g red onion, diced
- 8 ounces 225g baby Bella mushrooms, sliced
- 1 tablespoon fresh garlic minced
- 8 ounces 225g baby spinach
- 2 cups 225g mozzarella cheese, shredded
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the bacon until crispy. Remove the bacon to paper towels, and save three tablespoons of bacon fat.
- In a medium saucepan, combine the cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, dry mustard, white pepper, garlic powder, onion powder, and paprika. Cook over medium heat, stirring with a wooden spoon until the mixture is creamy.
- Crumble the bacon and add it to the cream mixture.
- Clean the skillet and add two tablespoons of the reserved bacon fat. Sauté the diced onions over medium-high heat for three minutes. Then, add the remaining tablespoon of bacon fat and the sliced mushrooms. Sauté for an additional five minutes.
- Add the minced garlic and baby spinach to the skillet, tossing until the spinach is coated and wilted, approximately two minutes.
- Stir in the cream mixture and the cooked chicken, heating everything through. Pour the mixture into an 8x12-inch casserole dish.
- Sprinkle the shredded mozzarella cheese evenly over the top of the dish.
- Bake for 20 minutes until the cheese is melted and bubbling.
- For a delicious golden finish, place the casserole under the broiler for 1-2 minutes.
- Allow the dish to sit for about 10 minutes before serving. The remaining liquid will be absorbed into the mixture, but we love spooning a little over each portion for added flavor.
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