Description
A warm, comforting Chicken Parmesan Casserole that encapsulates fall flavors while keeping it keto-friendly.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup marinara sauce (low-sugar or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup almond flour (for crust)
- 3 large eggs
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix shredded chicken with marinara sauce, garlic powder, Italian herbs, salt, and pepper.
- Spread half of the chicken mixture evenly in a greased casserole dish. Top with half of the mozzarella cheese and half of the Parmesan cheese. Repeat this layering process with the remaining ingredients.
- In a separate bowl, whisk together eggs and almond flour until smooth. Pour this mixture over the casserole layers.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
Notes
Shred your own chicken for optimum flavor and freshness. Use quality cheese for the best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian