This Keto Chicken Parmesan Casserole takes everything I love about the classic Italian favorite and transforms it into a low-carb, family-friendly dish that’s perfect for busy weeknights. It’s hearty, cheesy, and full of savory flavors without the heavy carbs.
Why You’ll Love This Recipe
I love how this casserole captures the bold, rich flavors of traditional chicken parmesan while staying completely keto-friendly. I skip the carb-heavy breadcrumbs and instead use finely crumbled parmesan crisps, creating a crunchy topping that’s irresistible. With tender rotisserie chicken, gooey melted cheese, and a rich marinara sauce, this recipe feels indulgent but fits perfectly into my keto lifestyle. Plus, it’s quick to assemble and even quicker to disappear at the dinner table.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Rotisserie chicken (or cooked chicken breast)
-
No added sugar marinara sauce (like Rao’s)
-
Italian seasoning
-
Garlic cloves
-
Olive oil
-
Almond flour
-
Parmesan cheese
-
Shredded mozzarella cheese
-
Parmesan crisps
-
Non-stick cooking spray
Directions
I start by preheating the oven to 375°F. In a large skillet, I heat olive oil over medium heat and sauté the minced garlic for about a minute until it becomes fragrant. Then I add Italian seasoning, marinara sauce, almond flour, and shredded chicken, stirring and cooking the mixture for about 5 minutes.
I lightly spray a 9"x13" casserole dish with non-stick cooking spray and pour the chicken and sauce mixture into it. After smoothing it out, I layer on the parmesan cheese, mozzarella cheese, and top it all with finely crushed parmesan crisps.
I bake the casserole for 25 minutes until the cheese is bubbling and slightly golden. Once it’s done, I let it cool for a few minutes before serving to let everything set beautifully.
Servings and Timing
This recipe yields about 10 servings. The total time needed, including prep and baking, is approximately 40 minutes: 15 minutes for preparation and 25 minutes for baking.
Variations
I sometimes change it up by adding sautéed spinach or mushrooms to the chicken mixture for an extra vegetable boost. If I’m looking for a different flavor profile, I swap Italian seasoning for a combination of oregano and basil. For a spicier version, I like to add a pinch of crushed red pepper flakes to the sauce.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the refrigerator for up to 4 days. To reheat, I simply microwave a portion for about 1-2 minutes or reheat it in the oven at 350°F for 10-15 minutes until warmed through. I can also freeze this casserole by wrapping it tightly; it keeps well for up to 2 months.
FAQs
How can I make this dish even lower in carbs?
I make sure to use a very low-carb marinara sauce and stick with just parmesan crisps for the topping to keep it as keto as possible.
Can I use homemade marinara sauce?
Absolutely! I like using homemade marinara sauce without added sugar to have full control over the ingredients.
Is it possible to make this casserole dairy-free?
Yes, I substitute the cheese with dairy-free alternatives that melt well if I’m cooking for someone who avoids dairy.
What can I serve with Keto Chicken Parmesan Casserole?
I usually pair it with a fresh green salad or roasted vegetables like broccoli or zucchini to keep the meal light and nutritious.
Can I prepare this casserole ahead of time?
Definitely. I often assemble the casserole a day in advance, cover it tightly, and refrigerate it until I’m ready to bake it.
Conclusion
This Keto Chicken Parmesan Casserole is my go-to when I want a comforting, hearty meal without compromising my low-carb lifestyle. It’s full of satisfying flavors, easy to customize, and perfect for meal prepping. Whenever I make it, it feels like a special occasion, even on the busiest weeknights.
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Keto Chicken Parmesan Casserole
This Keto Chicken Parmesan Casserole takes everything I love about the classic Italian favorite and transforms it into a low-carb, family-friendly dish that’s perfect for busy weeknights. It’s hearty, cheesy, and full of savory flavors without the heavy carbs.
Why You’ll Love This Recipe
I love how this casserole captures the bold, rich flavors of traditional chicken parmesan while staying completely keto-friendly. I use finely crumbled parmesan crisps for a crunchy topping that’s irresistible. With tender rotisserie chicken, gooey melted cheese, and a rich marinara sauce, this recipe feels indulgent but fits perfectly into my keto lifestyle. Plus, it’s quick to assemble and even quicker to disappear at the dinner table.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Rotisserie chicken (or cooked chicken breast)
-
No added sugar marinara sauce (like Rao’s)
-
Italian seasoning
-
Garlic cloves
-
Olive oil
-
Almond flour
-
Parmesan cheese
-
Shredded mozzarella cheese
-
Parmesan crisps
-
Non-stick cooking spray
Directions
I start by preheating the oven to 375°F. In a large skillet, I heat olive oil over medium heat and sauté the minced garlic for about a minute until it becomes fragrant. Then I add Italian seasoning, marinara sauce, almond flour, and shredded chicken, stirring and cooking the mixture for about 5 minutes.
I lightly spray a 9"x13" casserole dish with non-stick cooking spray and pour the chicken and sauce mixture into it. After smoothing it out, I layer on the parmesan cheese, mozzarella cheese, and top it all with finely crushed parmesan crisps.
I bake the casserole for 25 minutes until the cheese is bubbling and slightly golden. Once it’s done, I let it cool for a few minutes before serving to let everything set beautifully.
Servings and Timing
This recipe yields about 10 servings. The total time needed, including prep and baking, is approximately 40 minutes: 15 minutes for preparation and 25 minutes for baking.
Variations
I sometimes change it up by adding sautéed spinach or mushrooms to the chicken mixture for an extra vegetable boost. If I’m looking for a different flavor profile, I swap Italian seasoning for a combination of oregano and basil. For a spicier version, I like to add a pinch of crushed red pepper flakes to the sauce.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the refrigerator for up to 4 days. To reheat, I simply microwave a portion for about 1-2 minutes or reheat it in the oven at 350°F for 10-15 minutes until warmed through. I can also freeze this casserole by wrapping it tightly; it keeps well for up to 2 months.
FAQs
How can I make this dish even lower in carbs?
I make sure to use a very low-carb marinara sauce and choose the crispiest parmesan topping to keep it as keto as possible.
Can I use homemade marinara sauce?
Absolutely! I like using homemade marinara sauce without added sugar to have full control over the ingredients.
Is it possible to make this casserole dairy-free?
Yes, I substitute the cheese with dairy-free alternatives that melt well if I’m cooking for someone who avoids dairy.
What can I serve with Keto Chicken Parmesan Casserole?
I usually pair it with a fresh green salad or roasted vegetables like broccoli or zucchini to keep the meal light and nutritious.
Can I prepare this casserole ahead of time?
Definitely. I often assemble the casserole a day in advance, cover it tightly, and refrigerate it until I’m ready to bake it.
Conclusion
This Keto Chicken Parmesan Casserole is my go-to when I want a comforting, hearty meal without compromising my low-carb lifestyle. It’s full of satisfying flavors, easy to customize, and perfect for meal prepping. Whenever I make it, it feels like a special occasion, even on the busiest weeknights.
Keto Chicken Parmesan Casserole
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Dinner, Main Dish
- Method: Baking, Casserole
- Cuisine: Italian-American, Keto
Description
This easy Keto Chicken Parmesan Casserole features tender rotisserie chicken, rich marinara, gooey cheese, and a crunchy parmesan topping — a low-carb, family-friendly dinner perfect for busy weeknights! (Keyword: Keto Chicken Parmesan Casserole)
Ingredients
- Rotisserie chicken (or cooked chicken breast)
- No added sugar marinara sauce (like Rao’s)
- Italian seasoning
- Garlic cloves
- Olive oil
- Almond flour
- Parmesan cheese
- Shredded mozzarella cheese
- Parmesan crisps
- Non-stick cooking spray
Instructions
- Preheat oven to 375°F.
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant (about 1 minute).
- Add Italian seasoning, marinara sauce, almond flour, and shredded chicken; stir and cook for 5 minutes.
- Lightly spray a 9"x13" casserole dish with non-stick spray.
- Pour chicken mixture into the dish and smooth it out.
- Top evenly with parmesan cheese, mozzarella cheese, and crushed parmesan crisps.
- Bake for 25 minutes until cheese is melted and bubbling.
- Let cool slightly before serving.
Notes
- To lower the carbs even more, use the lowest-carb marinara available.
- For extra veggies, stir in sautéed spinach or mushrooms before baking.
- Freeze leftovers tightly wrapped for up to 2 months.
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