Keto Chicken Parmesan Casserole
Keto Chicken Parmesan Casserole bakes cooked chicken with no-sugar-added marinara, mozzarella, Parmesan, and a crisp pork rind topping. It is a practical low-carb, high-protein family dinner that works well for meal prep or a cozy weeknight bake.
Equipment
- 9x13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Oven
Ingredients
- 5 cups cubed cooked chicken
- 1 cup no-sugar-added marinara sauce
- 1/2 teaspoon red pepper flakes
- 1 ounce Parmesan cheese grated
- 1 1/2 cups shredded mozzarella cheese
- 1 ounce pork rinds crushed
- 1/2 teaspoon crushed dried basil
Instructions
- Preheat the oven to 375°F and lightly prepare a 9x13-inch baking dish.
- Spread the cooked chicken in the baking dish and stir it with marinara sauce and red pepper flakes.
- Sprinkle mozzarella cheese evenly over the chicken, then add most of the grated Parmesan.
- Combine crushed pork rinds, remaining Parmesan, and dried basil in a small bowl.
- Scatter the pork rind topping evenly over the cheese without pressing it down.
- Bake for 20 to 25 minutes, until the sauce bubbles and the cheese is melted and golden.
- Rest the casserole for 5 minutes before serving so the sauce settles slightly.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat covered portions in a 350°F oven until hot, then uncover briefly to refresh the topping.
Freezing: Freeze portions for up to 2 months, but expect the pork rind topping to soften after thawing.
Expert Tips: Add the pork rind topping right before baking so it stays crisp and does not absorb sauce.
Low-Carb Tips: Use no-sugar-added marinara and check labels on sauces because carb counts vary by brand.
Variations: Add sautéed spinach, roasted zucchini, extra basil, provolone, or a pinch of garlic powder for a different finish.