Keto Chicken Parmesan Casserole with Crispy Parmesan Topping
This casserole provides all the flavors of Chicken Parmesan, in a delicious dish that requires minimal hands-on time. It is quick to make and never fails to delight.
Servings: 8
Calories: 599.27kcal
Equipment
- 9 x 9 Casserole Dish
Ingredients
- 2 pounds cooked chicken diced
- 1 ½ cups keto marinara divided
- 1 cup ricotta cheese
- 5 ounces grated Parmesan cheese
- 8 ounces fresh mozzarella cheese sliced
- Topping
- ¼ cup butter melted
- 1 cup grated Parmesan cheese
- 1 cup almond flour
- 2 tablespoons fresh basil or parsley
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine the chicken, 1 cup of the marinara, and ricotta cheese.
- Transfer to a casserole dish and spread the remaining ½ cup of marinara over the chicken mixture. Top with the parmesan and fresh mozzarella cheese.
- In medium bowl, stir together the butter, parmesan, and almond flour. Sprinkle over the casserole.
- Bake for 25 minutes, until golden and bubbly. If desired, you can brown under the broiler for a few minutes.
- Sprinkle with fresh herbs and serve.
Notes
Tips and Tricks
If you use jarred marinara rather than homemade, I recommend adding 1 teaspoon of Italian seasoning and ½ teaspoon garlic powder to it.
Make Ahead & Storage
You can make it up to two days ahead of time and keep it covered in the refrigerator.
Let it come to room temperature before baking, or place the casserole dish in the oven when you turn it on and let it preheat with the oven. This will prevent the cold dish from cracking when it is placed in a hot oven.
Leftovers may be kept for up to four days.
Nutrition
Calories: 599.27kcal | Carbohydrates: 8.24g | Protein: 53.38g | Fat: 39.26g | Saturated Fat: 17.7g | Cholesterol: 164.97mg | Sodium: 1042.05mg | Potassium: 503.34mg | Fiber: 2.17g | Sugar: 3.1g | Vitamin A: 1038.92IU | Vitamin C: 3.22mg | Calcium: 592.62mg | Iron: 2.88mg