Keto Chicken Parmesan Casserole
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.
- 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
- ¼ cup butter melted
- 1 cup grated Parmesan cheese
- 1 cup almond flour
- 2 tablespoons fresh basil or parsley
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.
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.
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