Parmesan Chicken Casserole

baked chicken parm casserole with basil in glass dish

5 from 1 vote

Easy to make with only 5 ingredients, this keto chicken parmesan casserole is a delicious twist on the classic Italian dish. It's kid-friendly, gluten-free, keto-friendly, and a family favorite!

Prep Time10

Cook Time30

Course: Casserole

Cuisine: Italian

Keyword: chicken parm casserole, keto chicken parmesan casserole, parmesan chicken casserole

Servings:

Calories: 288kcal

Ingredients

5 Cups Cooked Chicken cubed or shredded
1 24 Ounce Marinara Sauce I like the Rao's brand
1 ½ Cups Grated Parmesan Cheese divided
1 ½ Cups Shredded Mozzarella Cheese
½ Cup Almond Flour

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Instructions

Preheat the oven to 350 degrees.
Spray a 9x13 casserole dish with nonstick cooking spray.
In a large bowl, combine cooked chicken, half of the marinara sauce, 1 cup parmesan, and 1 cup mozzarella cheese (see notes below for alternative).
Spread mixture in the casserole dish.
Pour the remaining marinara over the top of the casserole.
Sprinkle the remaining mozzarella and parmesan over the marinara and then top with the almond flour.
Cover with foil and bake for 30 minutes or until the cheese is melted and bubbling.

Video

Notes

Almond flour substitute

You can substitute Trim Healthy Mama Baking Blend for the almond flour to top this Parmesan Casserole recipe.

Cheese substitutes

You can sub 2 cups of shredded Italian blend cheese for the grated parmesan and shredded mozzarella.

Nutrition

Calories: 288kcal | Carbohydrates: 5g | Protein: 32g | Fat: 15g | Fiber: 1g