Keto Chicken Parmesan Casserole

This delightful casserole is a comforting low-carb alternative to traditional chicken parmesan, featuring shredded chicken, marinara, and a cheesy topping, all while keeping it keto-friendly.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
1 cup marinara sauce Choose a low-sugar option to keep it keto-friendly.
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup cauliflower rice Can substitute with zucchini noodles or riced broccoli.

Seasonings

1 teaspoon garlic powder
1 teaspoon Italian seasoning
to taste Salt and pepper

Garnish

to taste Fresh basil Optional for garnish.

Method

Preparation

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, marinara sauce, cauliflower rice, garlic powder, Italian seasoning, salt, and pepper.
Transfer the mixture into a greased baking dish.
Top with shredded mozzarella cheese and grated Parmesan cheese.

Baking

Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly. Garnish with fresh basil if desired.
Serve warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This casserole also freezes well; wrap it tightly in plastic wrap and foil and freeze for up to two months. Just thaw overnight in the fridge before reheating.