Here’s my take on a delicious Keto Chicken Parmesan Casserole, complete with everything from ingredients through FAQs. I’ve pulled from several trusted keto sources to give a version that’s flavorful, satisfying, and low in carbs.

Keto Chicken Parmesan Casserole

I love this casserole because it delivers all the comforting flavors of classic Chicken Parmesan — tangy tomato sauce, melty mozzarella, crispy‑cheesy crust — but in a low‑carb, keto‑friendly casserole. It’s great for feeding a family or for meal prepping.

Why You’ll Love This Recipe

I think you’ll really enjoy this because:

It’s cheesy, saucy, and satisfying without lots of carbs.
It uses cooked chicken to save time (you don’t have to bread and fry each piece from scratch).
The texture is layered: creamy parts, melty cheese, and a crispy topping (from pork rinds or almond flour + cheese combo).
It reheats well and can be made ahead.
Flexible: I can tweak the cheese, sauce, or topping to suit what I have or my preferences.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken, diced or shredded
Low‑carb marinara or tomato sauce (no sugar added)
Ricotta cheese (optional but adds creaminess)
Mozzarella cheese, shredded
Parmesan cheese, grated
Heavy cream (in some versions, for added richness)
Garlic, minced or crushed
Topping: crushed pork rinds or almond flour mixed with parmesan cheese + butter or oil
Italian seasoning (basil, parsley, oregano) + salt & pepper

Directions

Here’s how I make it, step by step:

Preheat the oven to about 350‑400°F (175‑200°C), depending on the version.
In a large bowl, mix cooked chicken + part of the marinara sauce. If using ricotta or cream cheese/heavy cream, I stir that in here as well, along with garlic, maybe a bit of parmesan.
Spread the chicken mixture evenly in a greased casserole dish.
Spread the rest of the marinara sauce over the chicken mixture.
Top with mozzarella and additional parmesan.
For the crisp topping: I mix crushed pork rinds (or almond flour) + parmesan + melted butter (or oil) and sprinkle over the cheese layer.
Bake for about 25‑30 minutes (some versions use 25, some 30), until the cheese is melted, bubbly, and the topping is golden‑brown. If desired, broil a couple of minutes at the end to crisp the top more.
Let it sit for 5‑10 minutes before serving (this helps it set so it’s easier to scoop).

Servings and timing

Servings: generally about 6 to 8 servings, depending on how big the casserole dish is and how generous the portions are.
Prep time: around 10‑15 minutes if chicken is already cooked; longer if I need to cook or shred/ dice chicken.
Cook / bake time: ~ 25‑30 minutes.
Total time: about 35‑45 minutes start to finish (including prep).

storage/reheating

Storage: I store leftovers in an airtight container in the fridge. It keeps well for 3‑4 days.
Freezing: This casserole freezes well, either before baking or after. If freezing before baking, wrap tightly, and bake when ready. If freezing after, thaw in fridge overnight then reheat.
Reheating: I reheat in the oven (around 350°F) until warmed through; covering with foil at first helps prevent the cheese from burning. Microwave works too, though texture won’t be as crisp on top.

FAQs

What kind of chicken should I use — breast, thigh, rotisserie?

I usually use cooked chicken breast because it’s lean and easy to shred or dice. Thighs work too and give a juicier result. Rotisserie chicken is a great shortcut if I’m short on time.

Can I omit the ricotta or heavy cream?

Yes. The ricotta (or cream / cream cheese in some versions) adds a richer, creamier texture, but the casserole is still tasty without it. If I skip those, I just make sure the tomato sauce + cheese layers are well‐seasoned and moist.

What’s the best low‑carb topping to mimic breadcrumb crunch?

I prefer crushed pork rinds mixed with parmesan + melted butter — gives a really good crisp without carbs. Almond flour + parmesan also works well, especially if I want a milder flavor or avoid pork.

How many net carbs per serving roughly?

It depends on the ingredients (especially the sauce and topping). In versions I saw, it’s often ~3‑5 g net carbs per serving, when using low‑sugar marinara, minimal sauce, and a crispy topping that’s low carb.

Can I make this ahead of time?

Absolutely. I sometimes assemble the casserole, cover it, and refrigerate it a day ahead. When ready, I bake it as directed, maybe adding a little extra bake time if it’s coming cold from the fridge. It’s great for prepping meals for the week.

Conclusion

I believe this Keto Chicken Parmesan Casserole is one of those dishes that makes low‑carb eating feel indulgent but still practical. It gives me the cheesy, saucy goodness I crave without sacrificing keto goals. If you try making it, I can send you a printable recipe card version or a metric conversion if you’d prefer.