Loaded with tender pieces of chicken, mushrooms, bacon and spinach in a decadent cream sauce this Keto Chicken Cheese Bake tastes amazing..
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, Prefer Cholula
½ teaspoon white pepper
1 teaspoon dry mustard
½ teaspoon garlic powder
½ teaspoon onion powder
1 store bought cooked rotisserie chicken(meat removed/chopped into bite sized pieces)
1 ½ cups red onion, diced
½ teaspoon paprika
8 ounces baby bella mushrooms, sliced
1 tablespoon fresh garlic, minced
8 ounces baby spinach
2 cups mozzarella cheese, shredded
Preheat oven to 375 degrees F.
Cook bacon to crisp in a skillet(large), remove to paper towels and reserve 3 tbsp. of bacon fat.
In a sauce pan(medium), while the bacon is cooking, place paprika, Parmesan cheese, cheddar cheese, avocado mayonnaise, onion powder, hot sauce, mustard, pepper, garlic powder, heavy cream and cream cheese.
Cook over medium heat and until creamy, stir with a wooden spoon.
Add crumble bacon to the cream mixture.
Clean skillet and add 2 tbsp. of the bacon fat and saute onions for three minutes over medium high heat.
Put remaining tbsp. of bacon fat and put mushrooms and saute for 5 mins.
Put spinach and garlic and toss to coat the spinach and for about two minutes, cook until wilted.
Add cooked chicken and cream mixture and heat then pour into a casserole dish(8X12 inch).
Sprinkle on the 2 cups of mozzarella cheese and bake for TWENTY mins.
1-2 minutes, place under the broiler and brown.
To set up, let sit ten minutes and serve TEN portions.
On the bottom, there will be a little liquid(which will eventually absorb into the mixture). Over each portion, we spooned a little.