Keto Chicken Parmesan Casserole (Print version)

Tender chicken baked with marinara, mozzarella, parmesan, and a crisp low-carb topping for an easy keto dinner.

# Ingredients:

For the casserole

01 - 4 cups (560 g) cooked shredded chicken
02 - 1 1/2 cups (360 ml) low-sugar marinara sauce
03 - 1 teaspoon Italian seasoning
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon kosher salt, plus more to taste
06 - 1/4 teaspoon black pepper
07 - 2 cups (225 g) shredded mozzarella cheese
08 - 1/2 cup (50 g) grated parmesan cheese, divided

For the topping

09 - 1/2 cup (30 g) finely crushed pork rinds
10 - 1 tablespoon olive oil
11 - 2 tablespoons chopped fresh basil, for serving

# Instructions:

01 - Preheat the oven to 375°F. Lightly grease a 9-inch square baking dish or similar 2-quart casserole dish.
02 - In a large bowl, stir the cooked chicken with marinara, Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the chicken mixture in the prepared dish. Sprinkle mozzarella evenly over the top, then add 1/4 cup of the parmesan.
04 - In a small bowl, combine crushed pork rinds, the remaining 1/4 cup parmesan, and olive oil. Scatter the mixture evenly over the cheese.
05 - Bake for 20-25 minutes, until the edges are bubbling and the topping is golden. If needed, broil for 1-2 minutes for extra color.
06 - Let the casserole rest for 5 minutes. Finish with fresh basil and serve hot with zucchini noodles, roasted vegetables, or salad.

# Good to know:

01 - Use cooked chicken for the stated bake time.
02 - Choose a low-sugar marinara to keep the recipe keto-friendly.
03 - Let the casserole rest before serving so the sauce settles.

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