Keto Chicken Parmesan Casserole (Print Version)
A comforting Italian-American bake featuring juicy chicken, sugar-free marinara, and a golden cheesy crust ready in under an hour.
# What You 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
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a medium casserole dish with cooking spray or butter.
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, using a spoon to spread it gently and cover the entire surface.
05 - Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the sauce layer.
06 - If desired, scatter crushed pork rinds over the cheese for added texture and crunch.
07 - Bake for 25 to 30 minutes, or until the casserole is bubbling around the edges and the cheese topping is golden brown.
08 - Remove from oven and let cool for 5 minutes. Sprinkle with fresh basil and serve hot.
# Expert Tips:
01 -
- The cream cheese creates an incredibly rich, velvety texture that makes you forget youre eating low-carb
- Everything bakes in one dish so cleanup is just a matter of one pan and a satisfied appetite
02 -
- Sugar-free marinara brands vary wildly in taste and carb count, so taste your sauce before adding
- The casserole needs those 5 minutes of resting time or it will be too loose to serve neatly
03 -
- Shred your own cheese from blocks instead of buying pre-shredded—the anti-caking coating prevents proper melting
- Let the cream cheese sit out for at least 30 minutes before starting to avoid lumpy pockets