Chicken Parmesan Casserole (Keto, GF)
This Chicken Parmesan Casserole is a deliciously cheesy, comforting dish that’s perfect for anyone following a keto or gluten-free diet. With layers of tender chicken, marinara sauce, and mozzarella cheese, this dish captures the classic flavors of chicken parmesan, all while being low in carbs.
Equipment
- 1 oven
- 1 9x13-inch casserole dish
- 1 skillet
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cheese grater (optional)
Ingredients
- 2 cups cooked shredded chicken approx. 2 chicken breasts
- 2 cups marinara sauce sugar-free
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish, optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, beat the eggs. Add in the almond flour, garlic powder, Italian seasoning, salt, and pepper. Mix until it forms a thick batter.
- In the casserole dish, spread half of the marinara sauce on the bottom. Follow with half of the shredded chicken.
- Pour half of the batter over the chicken, spreading it evenly.
- Sprinkle half of the mozzarella cheese over the batter.
- Repeat the layers by adding the remaining marinara sauce, chicken, batter, and mozzarella cheese.
- Top the casserole with the grated Parmesan cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
For extra flavor, you can add chopped spinach or bell peppers into the layers.
This casserole can be prepared in advance and stored in the refrigerator for up to 2 days before baking.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.