This Keto Chicken Parmesan Casserole is a super easy dinner recipe that’s bursting with savory, flavorful, cheesy, tomatoey flavor!
While this recipe is not the same Chicken Parm you’ll find at Italian restaurants; it’s a fantastic alternative. To make Chicken Parmesan keto-friendly, I used shredded chicken, a low carb marinara sauce. You can serve it over zoodles. Zoodles are very low carb and are made by spiralizing zucchini into the shape of noodles.
With all of life’s hustle and bustle, what could be better than healthy, low carb, delicious meals that you can whip right up and serve to your family?
I love casseroles, especially at the end of a long day. There’s something just so satisfying about throwing everything into a dish and popping it into the oven…even more satisfying when the result is delectable and good for you!
Speaking of carb counts, this chicken parmesan casserole also has excellent macros. For one serving you’re looking at:
Calories: 438 Calories
Keto Chicken Parmesan Casserole
- 6 SERVINGS
- PREP TIME – 5 minutes
- COOK TIME – 25 minutes
- TOTAL TIME – 30 minutes
5 cups cubed cooked chicken, cooked
1 cup no-sugar-added marinara sauce
1/2 teaspoon red pepper flakes
1 ounce Parmesan cheese, grated (about 1 cup)
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1-ounce pork rinds, crushed
1/2 teaspoon crushed dried basil
Preheat the oven to 350 F and lightly grease an 8-inch square baking pan
Spread the chicken in the greased dish and pour the tomato sauce over it.
Sprinkle with the red pepper flakes. Top with the Parmesan and then the mozzarella. Lightly sprinkle the crushed pork rinds and basil over the top.
Bake for 25 minutes, until the cheese is melted and bubbly.
This Keto Chicken Parmesan Casserole can be frozen either before baking or after, and it’s easy to prep a day ahead. Just be sure to wrap it up tightly with foil before putting it in the freezer or fridge.