Description
This Keto Chicken Parmesan Casserole is a low-carb, delicious twist on a classic Italian favorite. Featuring tender shredded chicken layered with sugar-free marinara sauce, Italian herbs, and a blend of melted mozzarella and Parmesan cheeses, this casserole is perfect for a comforting dinner that fits perfectly into a keto lifestyle. Ready in just 35 minutes and yielding six hearty servings, it offers a savory, cheesy dish that’s both satisfying and easy to prepare.
Ingredients
Scale
Chicken Layer
- 2 lbs cooked shredded chicken breast
Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes (optional)
Sauce and Cheese
- 1 cup sugar-free marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Others
- 2 tbsp olive oil (for greasing the baking dish)
- Fresh basil for garnish (optional)
Instructions
- Preheat and grease: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking and add a touch of flavor.
- Layer the chicken: Spread the cooked shredded chicken evenly across the bottom of the prepared baking dish to create the casserole base.
- Add seasonings: Sprinkle garlic powder, Italian seasoning, and optional crushed red pepper flakes evenly over the chicken to infuse flavor throughout the dish.
- Pour marinara sauce: Evenly pour the sugar-free marinara sauce over the seasoned chicken layer, ensuring the meat is well-coated but not swimming in sauce.
- Add cheese layers: Sprinkle shredded mozzarella cheese over the marinara sauce, then evenly top with grated Parmesan cheese to create a rich, melty topping.
- Bake the casserole: Place the dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese is thoroughly melted, bubbly, and starting to brown around the edges.
- Broil for a golden finish: For a beautiful browned top, turn on the oven broiler and broil the casserole for 2 to 3 minutes, keeping a close eye to prevent burning.
- Garnish and serve: Remove from oven, garnish with fresh basil leaves if desired, and serve hot for a satisfying keto-friendly meal.
Notes
- Use cooked chicken breast leftover from another meal or cook fresh chicken by poaching or roasting.
- Adjust the amount of red pepper flakes to control the spice level or omit entirely for a milder dish.
- Make sure to use sugar-free marinara sauce to keep the recipe keto-friendly.
- Feel free to substitute fresh mozzarella for shredded for a creamier texture.
- This casserole can be prepared in advance and refrigerated before baking for convenience.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
