Description
This Keto Chicken Parmesan Casserole is a low-carb, high-flavor dish combining tender cooked chicken with keto-friendly marinara sauce, creamy ricotta, and a mix of Parmesan and fresh mozzarella cheeses. Topped with a buttery almond flour crust and baked until golden and bubbly, it’s a perfect comforting meal that fits a ketogenic lifestyle.
Ingredients
Scale
Main Ingredients
- 2 pounds cooked chicken, diced
- 1 1/2 cups keto marinara sauce, divided
- 1 cup ricotta cheese
- 5 ounces grated Parmesan cheese
- 8 ounces fresh mozzarella cheese, sliced
Topping
- 1/4 cup butter, melted
- 1 cup grated Parmesan cheese
- 1 cup almond flour
- 2 tablespoons fresh basil or parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the casserole.
- Combine Chicken Mixture: In a large bowl, mix the diced cooked chicken with 1 cup of the keto marinara sauce and the ricotta cheese until well combined.
- Assemble Casserole: Transfer the chicken mixture into a casserole dish. Spread the remaining 1/2 cup of marinara sauce evenly over the mixture. Top with grated Parmesan cheese and layer sliced fresh mozzarella cheese over it.
- Prepare Topping: In a medium bowl, mix the melted butter, 1 cup grated Parmesan cheese, and almond flour together until the mixture is crumbly but combined. Sprinkle this topping evenly over the casserole.
- Bake: Place the casserole in the preheated oven and bake for 25 minutes, or until the topping is golden and bubbly. Optionally, you can place the casserole under a broiler for a few minutes to brown the top further.
- Garnish and Serve: After baking, sprinkle fresh chopped basil or parsley over the casserole for a fresh herbal note. Serve warm.
Notes
- Use cooked chicken to save time; rotisserie chicken works great.
- Keto marinara sauce should be low in sugar to fit the ketogenic diet.
- Almond flour topping adds a crunchy texture while keeping it keto-friendly.
- Broiling at the end is optional but recommended for an extra golden crust.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
