Keto Chicken Parmesan Casserole (Printable)
A golden, cheesy layer over tender chicken with marinara sauce.
# What You'll 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
# Directions:
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 black pepper. Stir until evenly incorporated.
03 - Spread the chicken mixture evenly across the bottom of the prepared casserole dish, pressing lightly to create an even layer.
04 - Pour the sugar-free marinara sauce over the chicken layer, using the back of a spoon to spread gently and cover completely.
05 - Sprinkle the remaining mozzarella and Parmesan cheese evenly over the sauce layer.
06 - Scatter crushed pork rinds over the cheese layer for added texture and crunch.
07 - Bake for 25 to 30 minutes 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 to set. Garnish with chopped fresh basil and serve hot.
# Cooking Tips:
01 -
- The creamy chicken filling stays incredibly moist while developing those crispy, golden edges everyone fights over
- Everything cooks in one dish so cleanup takes literally five minutes
02 -
- The pork rinds can burn if left too long so check at the 20 minute mark and cover with foil if needed
- Using cold cream cheese creates lumps so leave it out for 30 minutes or microwave for 15 seconds before mixing
03 -
- Using a rubber spatula to fold the ingredients keeps the chicken fluffy instead of mashing it into a paste
- Letting the casserole rest for those full 5 minutes prevents the cheese from sliding right off when serving