Keto Chicken Parmesan Casserole
All the classic chicken parmesan flavors -- bubbling marinara, melted mozzarella, and a golden parmesan crisp topping -- in an easy low-carb casserole with only 2g net carbs per serving.
Equipment
- 9x13 inch casserole dish
- Large skillet
- Measuring cups and spoons
Ingredients
- 4 cup rotisserie chicken cubed; or chicken breast cooked and cubed
- 0.75 cup no-added-sugar marinara sauce such as Rao's
- 1 tbsp Italian seasoning
- 2 garlic cloves minced
- 1 tbsp olive oil
- 2 tbsp almond flour helps thicken the sauce; can be omitted
- 0.75 cup parmesan cheese grated
- 1.5 cup shredded mozzarella cheese
- 0.75 cup parmesan crisps finely crushed; or finely crushed pork rinds
- non-stick cooking spray for casserole dish
Instructions
- Preheat your oven to 350°F. Spray a 9x13 inch casserole dish with non-stick cooking spray and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, watching carefully so it does not burn.
- Add the Italian seasoning, marinara sauce, almond flour, and cubed chicken to the skillet. Stir to combine and cook for 5 minutes until the sauce has thickened slightly and the chicken is well coated.
- Pour the chicken and marinara mixture into the prepared casserole dish and spread evenly using a spatula.
- Layer on the grated parmesan cheese first, then the shredded mozzarella, then finish with the finely crushed parmesan crisps spread evenly over the top.
- Bake uncovered for 25 to 30 minutes, until the casserole is heated throughout and the cheese is melted and bubbling at the edges.
- Remove from the oven and let cool for 5 minutes before serving to allow the layers to set.
