Keto Chicken Parmesan Casserole (Printable)

Savory chicken layered with marinara and three cheeses bakes into a golden, bubbly low-carb comfort food.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or diced

→ Sauce

02 - 1 ½ cups sugar-free marinara sauce

→ Cheeses

03 - 1 cup shredded mozzarella cheese
04 - ½ cup grated Parmesan cheese
05 - 4 oz cream cheese, softened

→ Seasonings

06 - 1 teaspoon dried Italian herbs
07 - ½ teaspoon garlic powder
08 - ¼ teaspoon salt
09 - ¼ teaspoon black pepper

→ Topping

10 - ¼ cup pork rinds, crushed
11 - 1 tablespoon chopped fresh basil

# How To Make It:

01 - Preheat oven to 375°F and lightly grease a medium casserole dish.
02 - In a large bowl, mix cooked chicken, softened cream cheese, half the mozzarella, half the Parmesan, Italian herbs, garlic powder, salt, and pepper until thoroughly combined.
03 - Spread the chicken mixture evenly in the prepared casserole dish.
04 - Pour the marinara sauce over the chicken layer, spreading gently to cover completely.
05 - Sprinkle the remaining mozzarella and Parmesan evenly over the sauce layer.
06 - Scatter crushed pork rinds over the cheese for a crunchy topping, if desired.
07 - Bake for 25–30 minutes until the casserole is bubbling and the cheese is golden brown.
08 - Let cool for 5 minutes, garnish with fresh basil, and serve hot.

# Expert Tips:

01 -
  • You get all the satisfaction of chicken parmesan without any of the carb guilt
  • The cream cheese mixture keeps the chicken incredibly moist even after baking
  • This reheats beautifully so you can make it ahead for busy weeks
02 -
  • The casserole needs those 5 minutes of resting time or it will be too loose to serve neatly
  • Not all marinara sauces are created equal, check for hidden sugars and carbs
  • Pork rinds are optional but they really do make a difference in texture and authenticity
03 -
  • Let your cream cheese soften completely at room temperature for the smoothest mixture
  • Grate your own cheese from blocks to avoid the anti-caking agents in pre-shredded bags

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