Table of Contents
Description
Keto White Chicken Chili Bake is creamy, cheesy, and low-carb—an easy, healthy dinner packed with bold flavor and perfect for meal prep!
Introduction
If you love the cozy flavors of white chicken chili but want something thicker, cheesier, and oven-baked to perfection, this Keto White Chicken Chili Bake is about to become your new favorite comfort food. It takes everything you crave in a traditional chili—tender shredded chicken, creamy sauce, mild green chilies, and warm spices—and transforms it into a bubbling, golden casserole that’s completely low-carb and keto-friendly.
This dish is perfect for busy weeknights when you need an easy recipe that feels hearty and satisfying without loading up on carbs. It’s rich, creamy, and full of protein, making it a smart choice for anyone following a healthy keto lifestyle. Plus, it’s naturally gluten-free and sugar-free, so you can serve it confidently to family and friends.
Whether you’re meal prepping for the week or hosting a casual dinner, this cheesy chili bake delivers big flavor with minimal effort. One forkful of that creamy, slightly spicy goodness—and you’ll be hooked 😊.
Recipe Stat Sheet (Quick Overview)
| Category | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 6 |
| Skill Level | Easy |
| Diet Style | Keto / Low-Carb |
| Main Protein | Chicken |
Recipe Equipment
You’ll only need simple kitchen tools:
- 9×13-inch baking dish
- Large mixing bowl
- Skillet (if cooking chicken fresh)
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven
Ingredients
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 cup chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 ½ cups shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro (for garnish)
Why These Ingredients Work
Shredded chicken provides lean protein, while cream cheese and heavy cream create that luscious, creamy chili texture—without flour or beans. Monterey Jack melts beautifully for a gooey, golden topping.
Ingredient Notes
- Chicken: Leftover roasted chicken saves time and adds depth of flavor.
- Green Chilies: Mild chilies give flavor without overpowering heat.
- Cheese Swap: Pepper Jack adds extra spice if desired.
- Cream Cheese: Softened cream cheese blends more smoothly into the sauce.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease your baking dish to prevent sticking.
2. Sauté the Aromatics
In a skillet over medium heat, add olive oil and sauté diced onion until soft and translucent, about 3–4 minutes. Stir in minced garlic and cook until fragrant.
3. Build the Creamy Base
Reduce heat and add cream cheese to the skillet. Stir until melted and smooth. Slowly pour in chicken broth and heavy cream, whisking gently until the mixture becomes silky and slightly thickened.
4. Add Flavor & Chicken
Stir in cumin, chili powder, paprika, salt, and pepper. Fold in shredded chicken and diced green chilies. The mixture should look creamy, rich, and well-coated.
5. Assemble & Top
Transfer the mixture into your prepared baking dish. Sprinkle shredded Monterey Jack evenly over the top.
6. Bake Until Golden
Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges. The top should look irresistibly creamy and slightly crisp in spots.
7. Garnish & Serve
Let cool for 5 minutes, then garnish with fresh cilantro. Serve warm and enjoy the creamy, cheesy goodness.
Pro Tips & Variations
Want extra spice? Add diced jalapeños or a pinch of cayenne pepper. For added texture, stir in chopped cauliflower rice for more volume while keeping it low-carb. If you prefer a thicker casserole, reduce the broth slightly.
This Keto White Chicken Chili Bake is perfect for meal prep—portion into containers for quick lunches. It reheats beautifully and tastes even better the next day as the flavors deepen.
Serving Suggestions
- Top with sliced avocado or sour cream.
- Serve alongside a crisp green salad.
- Pair with keto cornbread or almond flour biscuits.
- Add crushed pork rinds on top for crunch.
Storage Information
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze tightly covered for up to 2 months.
- Reheating: Warm in the oven at 325°F or microwave in 60-second intervals.
Nutrition Facts (Per Serving – Approximate)
- Calories: 410
- Net Carbs: 5g
- Fat: 30g
- Protein: 32g
- Fiber: 1g
This Keto White Chicken Chili Bake proves that comfort food can absolutely fit into a healthy, low-carb lifestyle. It’s creamy, satisfying, and packed with bold chili flavor—all without the beans or extra carbs.
Give this easy keto dinner a try and let me know how it turned out! Did you spice it up or keep it mild? Share your experience in the comments and don’t forget to save this recipe for your next cozy night in 😊.