Keto Chicken Parmesan Casserole

The first time I made this casserole, my husband kept asking what restaurant we ordered from.

My friend Sarah came over for dinner last month and literally licked her fork clean before asking for the recipe.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time on busy weeknights
• 1 ½ cups sugar-free marinara sauce: Read those labels carefully because many brands hide sugar in unexpected places
• 1 cup shredded mozzarella cheese: Low moisture cheese melts better without making the dish too watery
• ½ cup grated Parmesan cheese: The salty bite pairs perfectly with the mild mozzarella
• 4 oz cream cheese softened: This creates the creamy base that holds everything together so beautifully
• 1 teaspoon dried Italian herbs: I sometimes use fresh herbs from my windowsill garden when they are available
• ½ teaspoon garlic powder: Adds a subtle warmth without being overwhelming
• ¼ teaspoon each salt and black pepper: Adjust these based on how salty your Parmesan is
• ¼ cup crushed pork rinds optional: These create the most incredible crispy topping that tricks your brain into thinking you are eating breadcrumbs
• 1 tablespoon fresh basil chopped: The bright pop of freshness at the end makes such a difference

Instructions

Get your oven ready:

Preheat to 375°F and give your casserole dish a quick coating of cooking spray

Mix up the filling:

Combine the chicken cream cheese half the mozzarella half the Parmesan and all the seasonings until everything is well coated

Layer it up:

Spread the chicken mixture into your dish then pour that marinara sauce over the top like a cozy blanket

Add the cheesy crown:

Sprinkle the remaining mozzarella and Parmesan across the top followed by those crushed pork rinds if you are using them

Bake until bubbly:

Slide it into the oven for 25 to 30 minutes until the cheese is golden and you can see the sauce bubbling up around the edges

Finish with freshness:

Let it rest for 5 minutes then scatter that fresh basil on top before serving

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This recipe has become my go-to whenever someone in my family is doing low carb but still wants something that feels indulgent and satisfying.

Make It Your Own

Sometimes I add sautéed spinach or cooked bacon right into the chicken mixture for extra flavor and nutrition.

Serving Ideas

A simple green salad with olive oil and lemon juice balances the richness perfectly without adding many carbs.

Meal Prep Magic

This casserole freezes beautifully so I often make two and keep one in the freezer for those nights when cooking feels impossible.

• Wrap individual portions in foil for quick work lunches
• Reheat covered at 350°F for about 20 minutes
• Let frozen portions thaw overnight in the refrigerator

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There is something so comforting about digging into a bubbling casserole that tastes like a splurge but keeps you right on track.

Recipe FAQs

→ Can I use raw chicken instead of cooked?

Cooked chicken works best since it's already tender and won't dry out during baking. If using raw chicken, cook it first in a skillet until no longer pink, then proceed with the recipe.

→ What can I substitute for pork rinds?

Crushed pork rinds add crunch but are optional. You can use almond flour, crushed pork-free alternatives, or simply omit for a still-delicious cheesy topping.

→ How long will leftovers keep?

Store cooled portions in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through and bubbly.

→ Is this suitable for meal prep?

Absolutely. Assemble the casserole up to 24 hours ahead, refrigerate covered, then bake when ready. This makes it perfect for planning ahead.

→ Can I freeze this dish?

Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed. Already-baked portions can also be frozen individually.