Nutrition Facts
Servings: 6 ServingCalories:410kcalTotal Fat:28gSaturated Fat: 9gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 2gProtein:36g
Keto Shredded Chicken Parmesan Casserole
Chicken Parmesan is one of those iconic comfort foods we all grew up loving—crispy chicken, rich tomato sauce, gooey cheese… what’s not to crave? But let’s be honest, the breading and pasta don’t exactly vibe with the keto lifestyle. That’s where this Keto Chicken Parmesan Casserole comes in.
We whipped this one up on a cozy weeknight when we were both seriously craving something indulgent, nostalgic, and hearty—without the carb crash. It quickly became a staple for us. It’s got everything we love about the classic dish: savory shredded chicken, layers of marinara, a golden bubbly cheese topping, and even a crispy parmesan “breadcrumb” crust that gives it that signature texture.
This casserole is one of our favorite keto dinner hacks. It’s simple enough to throw together on a weeknight, but satisfying enough to serve guests or keep in the fridge for leftovers. And trust us—the leftovers are just as dreamy.
Description
This Keto Chicken Parmesan Casserole layers juicy shredded chicken, sugar-free marinara, and melty mozzarella, all topped with a golden parmesan “breadcrumb” crust. It’s a low-carb weeknight winner that satisfies your Italian cravings without the guilt.
Ingredients
- 3 cups cooked, shredded chicken
- 1 1/2 cups sugar-free marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup almond flour
- 1/4 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- Fresh basil, chopped
- Red pepper flakes
For the casserole:
For the crispy topping:
Optional garnish:
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a medium-sized casserole dish.
- Spread the shredded chicken evenly across the bottom of the dish.
- Pour the marinara sauce over the chicken and use the back of a spoon to spread it out.
- Sprinkle the mozzarella cheese evenly over the sauce, followed by the grated parmesan.
- In a small bowl, combine almond flour, parmesan, garlic powder, and oregano. Drizzle in the olive oil and stir until the mixture looks like damp breadcrumbs.
- Sprinkle the topping over the casserole.
- Bake uncovered for 25 minutes, or until the cheese is bubbling and the top is golden brown.
- Let rest for 5 minutes before serving. Garnish with fresh basil or red pepper flakes if you'd like.
Step-by-Step Instructions:
Note
Substitutions & Variations:
- Dairy-Free: Use dairy-free mozzarella and skip the parmesan or use nutritional yeast.
- Nut-Free: Swap almond flour for crushed pork rinds or sunflower seed flour.
- Veggie Boost: Add sautéed spinach or thin zucchini slices beneath the chicken.
- Spicy Kick: Add crushed red pepper flakes to the sauce or sprinkle on top.
- Protein Swap: Try shredded turkey, ground beef, or cooked sausage instead of chicken.