This casserole is one of those recipes I reach for when I’m too tired to fuss with dinner but still want something that tastes like I put in way more effort than I did. It gives you all the classic comfort of chicken Parmesan, but in a way that’s weeknight-friendly and low carb.
I first made it after a busy day when I had zero energy to bread and fry chicken. Tossing everything into a casserole dish and letting the oven do the work felt like a small miracle. By the time it came out bubbly and golden, the house smelled like an Italian kitchen, and my family was already circling the table.
Ingredients That Make a Difference
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Chicken – I usually use cooked, shredded chicken breasts from a weekend batch I keep in the fridge. You can use rotisserie chicken if you’re in a pinch—it makes things even faster.
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Marinara Sauce – A good no-sugar-added marinara is worth it. I often grab Rao’s, but sometimes I simmer my own quick sauce with garlic, olive oil, and canned tomatoes if I’ve got the time.
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Cheese – Don’t skimp here. Mozzarella gives you that melty pull, while Parmesan brings the sharp, nutty kick. I like to grate my own Parmesan instead of buying pre-shredded—it melts better and tastes fresher.
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Herbs – A sprinkle of dried Italian seasoning works, but if I have fresh basil on the counter, I tear it right in before baking. It brightens up the whole dish.
My Kitchen Tips
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If you’re short on time, cube the chicken instead of shredding—it cuts prep down even more.
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I bake mine uncovered to get those slightly browned, crispy cheese edges that everyone fights over.
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To stretch it into a full meal, I sometimes add sautéed spinach or zucchini ribbons right into the sauce layer. It sneaks in veggies without changing the flavor too much.
Making It Ahead
This is one of those casseroles that works beautifully for meal prep. I often assemble it the night before, cover it tightly with foil, and refrigerate. The next evening, I just pop it into the oven while I set the table.
If I’m cooking for friends, I’ll bake it earlier in the day, let it cool, and then reheat it gently before serving. It holds up well without drying out, especially if you cover it with foil while reheating.
How to Serve It
I like to spoon generous portions into bowls and pair it with a simple green salad tossed in olive oil and vinegar. If I’m cooking for guests who aren’t doing keto, I’ll throw some garlic bread into the oven—they can pile the casserole right on top.
For a family-style dinner, I bring the whole bubbling dish straight to the table. There’s something cozy about everyone serving themselves from the same casserole dish.
Storing Leftovers
Leftovers almost taste better the next day because the flavors settle in overnight. I portion them into glass containers and refrigerate for up to three days.
If I’m freezing it, I like to portion single servings so I can reheat them quickly for lunch. To reheat, I cover the dish with foil and warm it in the oven until bubbly again.
Questions I Often Get
Can I use thighs instead of breasts?
Yes! Thighs make it even juicier. I’ve used both, and it really depends on what I have in the freezer.
What can I swap for marinara sauce?
If you don’t have marinara, a simple blend of canned tomatoes, garlic, and herbs will work. Just cook it down a little so it’s not watery.
Can I add vegetables?
Definitely. Zucchini slices or spinach layer in beautifully. Just avoid watery veggies like mushrooms unless you sauté them first.
Keto Chicken Parmesan Casserole
This easy weeknight casserole takes all the flavors you love from classic Chicken Parmesan and transforms them into a low-carb, cheesy, family-friendly dish. With tender chicken, marinara, melty cheese, and a crunchy topping, it’s comfort food made simple!
Ingredients
- 5 cups cooked chicken, cubed
- 1 cup marinara sauce (no sugar added)
- 1 ½ cups shredded mozzarella cheese (about 6 oz)
- 1 oz Parmesan cheese, freshly grated (about 1 cup)
- 1 oz pork rinds, crushed finely
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
Instructions
- Preheat your oven to 350°F and lightly grease an 8-inch square baking dish.
- Spread the cubed chicken evenly in the bottom of the dish. Pour marinara sauce over the chicken, then sprinkle with red pepper flakes for a little kick.
- Layer on the Parmesan, followed by the mozzarella for that irresistible melty top. Finish with a light sprinkle of crushed pork rinds and dried basil for a crunchy, herbed crust.
- Bake uncovered for about 25 minutes, or until the cheese is golden and bubbling. Remove from the oven and let it rest for a few minutes before serving.
Notes
This casserole is perfect for busy nights, and it freezes beautifully—either before baking or after. Just wrap it tightly and pop it in the freezer for an easy meal anytime.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 381Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 129mgSodium: 590mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 37g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This casserole has become one of those dishes I know I can count on—whether it’s a busy weeknight or a cozy Sunday dinner. It’s hearty, cheesy, and comforting without the heavy carbs, which makes me feel like I’m getting the best of both worlds.
Every time I make it, I’m reminded that good food doesn’t have to be complicated. Sometimes the simplest meals are the ones we end up making over and over again.
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