Keto Chicken Cheese Bake

Keto Chicken Jalapeno Cheese Bake

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This recipe is a take on the classic jalapeno popper chicken bake. This bake has it all…chicken, bacon, cream, cheese, cream cheese! But it also has spinach and cauliflower to up the plant-based nutrient ratio. It’s not a recipe to call on when you feel like something light and fresh. It’s a recipe to call on when you want something decadent, indulgent and comforting. What’s more, it’s a great dish to make when you have lots of leftover cooked chicken to use up.


How to make:

  1. Preheat the oven to 360 degrees Fahrenheit and rub a casserole dish with butter or olive oil
  2. Lay your shredded chicken onto your prepared dish and lay half of the jalapenos on top, set aside
  3. Place a deep-sided saute pan over a medium-high heat and once it’s hot, fry the bacon on both sides until crispy. Remove the bacon from the pan and set aside, keep the pan on the heat as we will use it to create the sauce later
  4. Add the spinach and cauliflower to the pan and saute them for a few minutes in the bacon fat until the spinach has wilted and the cauliflower is slightly softer than it was when raw (it will cook in the oven so don’t worry if it’s still really hard)
  5. Remove the spinach and cauliflower from the pan and set them aside, keep the pan over the heat but lower the heat to low-medium
  6. Add the cream cheese and cream to the pan and stir as they melt together
  7. Add the chicken stock and stir into the cream cheese/cream mixture until combined
  8. Add half of the cheddar and stir as it melts into the sauce
  9. Assembling the dish: layer the spinach and cauliflower over the chicken and jalapenos, spoon over half of the sauce, add the rest of the jalapenos then pour over the rest of the sauce. Basically, everything except the remaining cup of cheddar should be in the dish! Sprinkle the remaining cheddar cheese over the top
  10. Bake in the preheated oven for about 30 minutes or until the cheese is bubbling and everything is golden


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