| Recipe

If you’re looking for the ultimate comfort food casserole that is rich, creamy, cheesy, and packed with protein, this High-Protein Keto Chicken Cheese Bake is exactly what you need. Loaded with rotisserie chicken, crispy bacon, sautéed vegetables, and a velvety cheese sauce, every bite is hearty and satisfying.

This keto chicken casserole is perfect for meal prep, family dinners, or potluck gatherings. The combination of cream cheese, cheddar, Parmesan, and mozzarella creates an incredibly creamy texture, while the bacon adds smoky flavor and crunch.

Best of all, this low-carb chicken bake can be assembled ahead of time, making it one of our favorite easy weeknight dinners.

Look at the Recipe

Creamy cheese sauce loaded with tender chicken and crispy bacon
Packed with protein while staying keto and low carb
Perfect make-ahead casserole for meal prep and family dinners

Ingredients Needed

For the Chicken Bake

1 store-bought rotisserie chicken, meat removed and chopped
1 lb bacon
8 oz cream cheese, softened
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 tsp hot sauce
1 tsp dry mustard
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1 1/2 cups red onion, diced
8 oz baby bella mushrooms, sliced
1 tbsp fresh garlic, minced
8 oz baby spinach
2 cups mozzarella cheese, shredded

How to Make Our High-Protein Keto Chicken Cheese Bake

Preheat your oven to 375°F (190°C).
Cook the bacon in a large skillet until crispy. Transfer to paper towels and reserve 3 tbsp of the bacon fat.
Crumble the cooled bacon into bite-sized pieces and set aside.
Combine the cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, white pepper, garlic powder, onion powder, and paprika in a medium saucepan.
Cook over medium heat, stirring frequently until smooth, creamy, and fully combined.
Add the crumbled bacon to the cheese sauce and stir well.
Heat the reserved bacon fat in a large skillet. Add the red onion and mushrooms and cook for 5–6 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the spinach and cook until wilted.
Combine the chopped chicken, vegetable mixture, and cheese sauce in a large bowl. Mix until evenly coated.
Transfer the mixture into a greased 9×13-inch baking dish.
Top evenly with the shredded mozzarella cheese.
Bake for 30–35 minutes until bubbly and golden around the edges.
Rest for 5 minutes before serving.

Storage & Serving Suggestions

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This casserole reheats beautifully in the oven, air fryer, or microwave, making it ideal for meal prep lunches and dinners.

Serve with roasted broccoli, cauliflower rice, zucchini noodles, or a simple side salad for a complete keto meal.

Freeze individual portions for up to 2 months. Thaw overnight before reheating.

Tips & FAQs

Can I use cooked chicken breast instead of rotisserie chicken?

Absolutely. About 4–5 cups of cooked shredded chicken breast works perfectly.

How can I make this casserole even higher in protein?

Add extra chicken, mix in cottage cheese, or use part-skim mozzarella for an additional protein boost.

Is this recipe keto-friendly?

Yes. It is naturally low in carbohydrates and high in healthy fats and protein.

Can I prepare this casserole ahead of time?

Yes. Assemble everything up to 24 hours in advance, cover, and refrigerate until ready to bake.

What vegetables can I substitute?

Broccoli, cauliflower, kale, zucchini, or bell peppers work well in place of spinach and mushrooms.