Keto Chicken Parmesan Casserole (Print-Friendly Version)
Enjoy the classic flavors of Chicken Parmesan in a creamy, cheese-topped casserole that's perfectly keto-friendly and satisfying.
# Ingredients:
01 -
3 cups cooked shredded chicken
02 -
1 ½ cups low-sugar marinara sauce
03 -
1 cup shredded mozzarella cheese
04 -
½ cup grated Parmesan cheese
05 -
4 oz cream cheese, softened
06 -
¼ cup heavy cream
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1 tsp garlic powder
08 -
1 tsp dried Italian seasoning
09 -
¼ tsp red pepper flakes
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Salt and black pepper, to taste
11 -
Fresh basil or parsley, for garnish
# Steps:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9×9 baking dish or similar-sized casserole dish with olive oil or cooking spray.
02 -
In a large mixing bowl, combine the softened cream cheese, heavy cream, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes if using. Stir until smooth. Add the shredded chicken and stir until everything is evenly coated and creamy.
03 -
Spoon the chicken mixture evenly into your baking dish. Pour the marinara sauce evenly over the top—don’t mix it in. Sprinkle the mozzarella cheese evenly over the marinara, then finish with a generous layer of Parmesan cheese.
04 -
Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden brown around the edges. If you want that golden, crispy top, turn on the broiler for the last 2–3 minutes—just keep a close eye on it!
05 -
Let it cool for about 5 minutes before digging in. Garnish with fresh chopped basil or parsley if desired. Serve hot with your favorite low-carb sides.
# Notes & Tips:
01 -
Pair it with sautéed zucchini, roasted broccoli, or a simple side salad for a complete meal.
02 -
Leftovers can be used to fill lettuce wraps or keto tortillas for lunch.