Keto Chicken Parmesan Casserole (Printer-friendly)
Tender chicken layered with marinara and three cheeses, baked until bubbly and golden.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded or diced
→ Sauce
02 - 1 ½ cups sugar-free marinara sauce
→ Cheeses
03 - 1 cup shredded mozzarella cheese
04 - ½ cup grated Parmesan cheese
05 - 4 oz cream cheese, softened
→ Seasonings
06 - 1 teaspoon dried Italian herbs
07 - ½ teaspoon garlic powder
08 - ¼ teaspoon salt
09 - ¼ teaspoon black pepper
→ Topping
10 - ¼ cup pork rinds, crushed
11 - 1 tablespoon chopped fresh basil
# Directions:
01 - Preheat oven to 375°F. Lightly grease a medium casserole dish with cooking spray or a small amount of oil.
02 - In a large bowl, combine cooked chicken, softened cream cheese, half the mozzarella, half the Parmesan, Italian herbs, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Spread the chicken mixture evenly across the bottom of the prepared casserole dish, pressing gently to create a uniform layer.
04 - Pour the marinara sauce over the chicken layer. Use a spoon or spatula to spread gently, covering the entire surface without disturbing the chicken underneath.
05 - Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the sauce layer, ensuring complete coverage.
06 - Scatter crushed pork rinds over the cheese layer for added texture and crunch. This step is optional but recommended for authentic chicken parm flavor.
07 - Bake for 25–30 minutes, or until the casserole is bubbling around the edges and the cheese has developed a golden-brown crust.
08 - Remove from oven and let the casserole rest for 5 minutes to set. Garnish with chopped fresh basil and serve hot.
# Expert Advice:
01 -
- Everything you love about chicken parmesan without the carb-heavy breading or hours spent frying
- The creamy chicken layer underneath creates this incredible richness that feels indulgent while staying perfectly keto
- One dish means almost zero cleanup and you can prep it in about 15 minutes flat
02 -
- The cream cheese really needs to be fully softened or you'll end up with small lumps in your chicken layer
- Sugar-free marinara brands vary wildly in taste—buy a small jar first to test before committing to a brand
- Letting it rest for those 5 minutes seems pointless but it's the difference between a neat scoop and a messy slide
03 -
- Use a fork to shred rotisserie chicken—it gives you better texture control than hands and keeps the meat from getting mushy
- Grate your own Parmesan from a wedge instead of using the pre-grated stuff for way more flavor